This post first appeared on Eazy Peazy Mealz where I am a contributor.
Spinach & Chicken Alfredo Ravioli Bake is a weeknight favorite the whole family loves! This pasta bake will become part of your regular dinner rotation!
Pasta dishes are my favorite thing ever! I’m a carb-aholic and pasta is my favorite way to indulge. As much as I love easy pasta recipes, there’s something magical about a big pan of gooey, cheesy pasta loaded with yummy add-ins for dinner. I mean really, have you made my Alfredo Sauce?! This Spinach & Chicken Alfredo Ravioli Bake is everything wonderful about baked pasta. Better yet, it’s SUPER easy to make and the leftovers are just as good as the first night!
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Tips for making this Spinach & Chicken Alfredo Ravioli Bake
- Pick your favorite frozen ravioli! I used a mini cheese ravioli, but really any frozen variety would work – spinach, chicken, ricotta, you name it!
- Save on prep time by grabbing a rotisserie chicken from the store or cooking extra chicken earlier in the week. I’m all about easy, and having some pre-cooked chicken on hand cuts out some of the prep time on this recipe.
- Homemade Alfredo Sauce is the best! Yes, you could use 2 1/2 cups of store-bought alfredo if you’re really in a pinch, but homemade is so much better and it’s incredibly easy to make.
My family couldn’t get enough of this easy Alfredo Ravioli! I topped the whole thing with some fresh basil I had done a chiffonade cut on. (Stack the leaves, roll ’em up, and cut across the roll to make thin strips.) Even my anti-alfredo husband was sniffing around the kitchen while the pasta was baking.
This recipe would also be awesome with 1 cup of your favorite tomato-based pasta sauce or 1/4 to 1/2 cup pesto added in if you want to change up the flavors a bit. Alfredo + cheese ravioli is a whole lot of cheese flavor. If you want that gorgeous golden brown top, broil your casserole for a few minute before taking it out of the oven…or if everyone is staring at you like they haven’t eaten in a week, you can skip the presentation points.
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Spinach & Chicken Alfredo Ravioli Bake
- 3 tablespoons unsalted butter
- 2 cloves garlic crushed
- 2 tablespoons all-purpose flour
- 4 ounces cream cheese at room temperature
- 2 cups half-n-half or whole milk
- 1 cup Parmesan cheese shredded, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 24 ounces frozen ravioli (1 package)
- 1 1/2 cups fresh spinach rough chopped
- 2 1/2 cups cooked chicken chopped or shredded
- 1 cup mozzarella cheese shredded
- 3 tablespoons fresh basil cut chiffonade-style
- Preheat oven to 350 degrees F.
- Heat a medium saucepan (or skillet) over medium to medium-high heat.
- Add garlic and cook for 1 to 2 minutes stirring constantly to prevent burning. Add flour and stir to combine. Cook 1 minute.
- Add the cream cheese and stir to combine. Cook until the cheese has become very soft, about 3 to 5 minutes.
- Add the cream and Parmesan cheese; whisk to combine until the cream cheese is dissolved into the sauce.
- Cook, whisking occasionally until the sauce begins to bubble and the Parmesan is melted, about 3 minutes. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the sauce has thickened a bit. Season with salt pepper, and nutmeg, and then give the sauce a stir.
- Pour about 1/4 of the sauce into the bottom of a 9-inch x 13-inch baking dish. Spread the sauce over bottom of the dish.
- Add frozen ravioli to the baking dish and spread into an even layer. Top pasta with chopped spinach and chicken so the ravioli is covered.
- Pour the rest of the sauce over the chicken and spread evenly around the baking dish. Sprinkle all over the top the casserole with mozzarella cheese.
- Bake for 30 minutes, or until the sauce is bubbly and the ravioli is cooked. Turn your oven to broil on HIGH and cook for 2-3 minutes, or until the top of the casserole is golden.
- Carefully remove from the oven. Sprinkle basil over the casserole. Let sit 5 to 10 minutes. Serve warm with extra Parmesan if desired.
- You can save prep time by using a rotisserie chicken from the store or by making extra chicken during the week when you know you'll want to cook this pasta dish.
- If you're in a big rush, 2 1/2 cup of store-bought Alfredo sauce can be used, but homemade is SO much better and it's super easy to make.