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!
LOVE THIS RECIPE? PIN IT FOR LATER!
Follow Bread Booze Bacon on Pinterest
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.
Hungry for More?
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
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg
- 24 ounces frozen ravioli (1 package)
- 1 ½ cups fresh spinach rough chopped
- 2 ½ 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 butter and cook until melted.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
can I assemble this in advance and freeze to bake it later?
Julie Espy says
Hi Jessica! You can, you’ll want to defrost it in the fridge before baking though.
Does it have to be frozen ravioli? Can i use refrigerator ones from the deli area?
Julie Espy says
Hi Ashley! You can use refrigerated ravioli. You’ll want to use the same amount of ravioli by weight and bake for 20 minutes instead of 30 minutes. 🙂
Angie Lindsey says
This Rocks… A great way to use up cooked chicken and spinach out of the garden.
My family likes a bit of heat with their dishes as we are Panamanian. So I added calabian peppers. It was OUTSTANDING! Thank you!
So yummy! I added 1 cup of tomato marinara sauce like you suggested and also sauted some mushrooms to add just because I love spinach and mushrooms with everything right now and it was so good! Love this Alfredo sauce.?
This was amazing! My girls couldn’t get enough of it. The only complaint we had was there wasnt enough sauce. It was very dry, so I think we might double the sauce next time I make it.
Joslyn Lay says
I followed the directions exactly and I never used the salt, pepper, nutmeg, butter, or basil.
Please make directions more clear for those of us who are not mind readers in cooking.
Julie Espy says
Hi Joslyn! Sorry those ingredients were missing from the directions. I’m human and it happens. I’ve updated the recipe card to include them. Thank you for letting me know.
I’m glad to hear you’re not a mind reader… that would be weird.
Casey Owen says
@joslyn, salt, pepper and nutmeg were in step 6. But yes, the butter was missing… I’m going to assume it was in step 1 & 2 with the garlic… because then you add flour, so you’re essentially making a rue. But I def hate recipes with missing steps/ingredients!!
Brenda K. Lad says
Joslyn – The butter isn’t mentioned in the written recipe, but is the first thing added to the pan in the video. The addition of salt, pepper and nutmeg are covered in step 6 of the recipe. The addition of the basil is in step 11 as a finish topping. Hope this helps!