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!
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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!
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?
- 3 tablespoons unsalted butter
- 2 cloves of garlic, crushed
- 4 ounces cream cheese, at room temperature
- 2 cups half-n-half , or whole milk
- 1 cup shredded Parmesan cheese, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 24 ounce package frozen ravioli
- 1 1/2 cups fresh spinach, rough chopped
- 2 1/2 cups cooked chicken, chopped or shredded
- 1 cup mozzarella cheese
- 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 the butter and cook until melted. Add the garlic and cook for 2 minutes, stirring frequently to prevent burning.
- 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.
- 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.