Alfredo Ravioli Bake Recipes

BAKED RAVIOLI IN ALFREDO SAUCE WITH MUSHROOMS

Steps:

• Preheat oven to 400.
• Grease a 9x13 casserole.
• Heat olive oil in a large skillet over medium heat.
• Saute onion and mushrooms until tender, seasoning to taste with salt and pepper.
• Add the alfredo sauce to the skillet, mixing well.
• Gently stir in cooked ravioli.
• Pour into the greased casserole.
• Mix the breadcrumbs and parmesan cheese in a small bowl; sprinkle mixture over the pasta.
• Cover and bake for 20 minutes.
• Uncover and bake for 5-8 minutes more until golden brown.
• Make a salad while it's baking and get the garlic bread going-- VOILA-- dinner in a flash!

ALFREDO RAVIOLI BAKE

Steps:

• Heat oven to 350°F.
• Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
• Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil.
• Bake for 45 minutes.
• Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
• TIP: To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.

CHICKEN ALFREDO RAVIOLI BAKE RECIPE

Steps:

• Heat oven to 350°F
• cut chicken into 1-inch pieces.
• Melt butter in 12-inch skillet until sizzling; add chicken pieces.
• Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes).
• Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
• Spread 1/2 cup sauce into greased 13x9-inch baking dish.
• Arrange single layer of frozen cheese filled ravioli over sauce;
• drizzle 3/4 cup sauce evenly over ravioli.
• Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and half the mozzarella cheese.
• Repeat with remaining ingredients, except remaining mozzarella cheese and Parmesan cheese.
• Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.