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Recipe: Alfredo Ravioli Bake
Similar Categories: Alfredo, Ravioli, Bake
2 tablespoons Butter
1 1/4 pounds boneless skinless chicken breast halves, cut into 1-inch
pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16-ounce) jar Alfredo sauce
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 cup) red bell pepper, chopped
8 ounces (2 cups) Mozzarella Cheese, shredded
1/4 cup shredded Parmesan cheese
Heat oven to 350F. 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.
Makes 8 servings
1 1/4 pounds boneless skinless chicken breast halves, cut into 1-inch
pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16-ounce) jar Alfredo sauce
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 cup) red bell pepper, chopped
8 ounces (2 cups) Mozzarella Cheese, shredded
1/4 cup shredded Parmesan cheese
Heat oven to 350F. 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.
Makes 8 servings
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