At the end of the day, I’m tired and still waiting to make dinner. This Alfredo ravioli casserole swoops in and save the night. As soon as layer everythingcook it and dinner is ready.
Because this recipe will save the day
- Shortcut Ingredients: Using frozen ravioli, pre-cooked chicken, and jarred Alfredo keeps this recipe quick without sacrificing flavor.
- Just layer and bake: No hot pasta, no raw chicken, no homemade sauce. Everything goes directly into the pan and the oven does the rest.
- Seasoned for extra flavor: The Italian seasoning takes the sauce to a whole new level, so it’s not just straight from the jar like other recipes.
Ingredients for Alfredo ravioli
- Alfredo sauce: Use jarred or homemade.
- Ravioli: Use one with your favorite filling. I used ravioli stuffed with cheese. Fresh ravioli will also work well.
- Protein: Rotisserie chicken works, or you can swap it for Italian sausage or leave out the meat and use spinach instead.
- Seasoning: I love adding Italian for extra herbal flavor. You can also add some fresh herbs or use your favorite blend of dried herbs.
How to make Ravioli Alfredo Casserole
This is one of the easiest recipes to make when you are short on time. The pre-made sauce and rotisserie chicken make it so easy to put together! While it’s cooking, you can make this wedge salad and some garlic bread to go with it!
- Preparation: Preheat oven to 350°F. Spread ⅓ of the Alfredo sauce in the bottom of a 9 x 13-inch baking dish.
- Add: Lay half of the frozen ravioli on top of the sauce.
- Layer: Add half the cooked chicken. Sprinkle with half of the Italian seasoning. Pour another ⅓ of the Alfredo sauce over the top.
- Repeat and cook: Repeat layers, starting with ravioli, then top with mozzarella and parmesan. Cover with cling film and cook for 30 minutes. Uncover and cook for an additional 5 to 10 minutes, until the top of the Alfredo ravioli casserole is golden brown and bubbly.
Press
Alfredo Ravioli Casserole
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Ingredients
- 1 (24 ounces) bag of frozen ravioli
- 3 cups Alfredo sauce in a jar or homemade
- 3 cups cooked chicken chopped or minced
- 2 teaspoons Italian seasoning
- 2 cups mozzarella cheese
- 1 cup Parmesan
Instructions
-
Preheat oven to 350 degrees Fahrenheit. Spread ⅓ of the 3 cups Alfredo sauce in the bottom of a 9 x 13-inch baking dish.
-
Layer half of the 1 bag of frozen ravioli (24 ounces). over the sauce.
-
Add half of the 3 cups cooked chicken. Sprinkle with half of the 2 teaspoons Italian seasoning. Pour another ⅓ of the 3 cups Alfredo sauce over the chicken.
-
Layer the remaining half of the 1 bag of frozen ravioli (24 ounces). over the sauce.
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Cover with the remaining half 3 cups cooked chicken. Sprinkle the remaining half of the 2 teaspoons Italian seasoning over the chicken. Cover with the remaining ⅓ of the 3 cups Alfredo sauce.
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Cover the top with 2 cups mozzarella AND 1 cup parmesan. Cover with cling film and cook for 30 minutes. Uncover and cook for another 5 to 10 minutes, until the top is golden brown and bubbly.
Notes
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven at 300 degrees until thoroughly heated.
- Freeze: Store leftovers in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator overnight, then reheat.
- Go ahead: Assemble the casserole and cover with foil. Store in the refrigerator for up to 24 hours until ready to cook.
Nutrition
More quick and easy casseroles
By the end of the day I’m really done. Between dance and soccer, homework and work, I need something simple to make for dinner. The best part about a casserole is that I can make it ahead of time, pop it in the oven, and dinner is ready!
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