By the end of the day, I’m wiped and still expected to make dinner. This Alfredo ravioli casserole swoops in and saves the night. Just layer everything, bake it, and dinner is done.
Why This Recipe Will Save the Day
- Shortcut Ingredients: Using frozen ravioli, pre cooked chicken, and jarred Alfredo keeps this recipe fast without giving up any flavor.
- Just Layer and Bake: No boiling pasta, no raw chicken, no homemade sauce. Everything goes straight into the dish, 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.
Alfredo Ravioli Casserole Ingredients
- Alfredo Sauce: Use jarred or homemade.
- Ravioli: Use one with your favorite filling. I used cheese filled ravioli. Fresh ravioli will work as 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 herby flavor. You can also add some fresh herbs or use your favorite blend of dried.
How to Make Alfredo Ravioli Casserole
This is one of the easiest recipes to put together when you are short on time. Premade sauce and rotisserie chicken make this come together so easily! While it’s baking, you can make this wedge salad and some garlic bread to go with it!
- Prep: Preheat the oven to 350°F. Spread ⅓ of the Alfredo sauce on the bottom of a 9 x 13-inch baking dish.
- Add: Layer half of the frozen ravioli over the sauce.
- Layer: Add half of the cooked chicken. Sprinkle with half of the Italian seasoning. Drizzle another ⅓ of the Alfredo sauce on top.
- Repeat & Bake: Repeat the layers, starting with the ravioli, then top with mozzarella and Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top of the alfredo ravioli casserole is golden and bubbly.
Alfredo Ravioli Casserole
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Ingredients
- 1 (24-ounce) bag frozen ravioli
- 3 cups Alfredo sauce jarred or homemade
- 3 cups cooked chicken shredded or chopped
- 2 teaspoons Italian seasoning
- 2 cups mozzarella cheese
- 1 cup Parmesan cheese
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Spread ⅓ of the 3 cups Alfredo sauce on the bottom of a 9 x 13-inch baking dish.
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Layer half of the 1 (24-ounce) bag frozen ravioli over the sauce.
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Add half of the 3 cups cooked chicken. Sprinkle with half of the 2 teaspoons Italian seasoning. Drizzle another ⅓ of the 3 cups Alfredo sauce over the chicken.
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Layer the remaining half of the 1 (24-ounce) bag frozen ravioli over the sauce.
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Top with the remaining half of the 3 cups cooked chicken. Sprinkle the remaining half of the 2 teaspoons Italian seasoning over the chicken. Top with the remaining ⅓ of the 3 cups Alfredo sauce.
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Cover the top with 2 cups mozzarella cheese and 1 cup Parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes, until the top is golden and bubbly.
Notes
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 300 degrees until heated through.
- Freeze: Store leftovers in a freezer-safe airtight container for up to 3 months. Thaw in the fridge overnight, then reheat.
- Make Ahead: Assemble the casserole and cover with foil. Store in the fridge for up to 24 hours until ready to bake.
Nutrition
More Quick & Easy Casseroles
I am seriously done by the end of the day. Juggling dance and soccer, homework and my work, I need something simple to make for dinner. The best part about a casserole is that I can prep it ahead of time, throw it in the oven, and dinner is on!
