This post first appeared on Eazy Peazy Mealz where I am a contributor.
Spinach & Chicken Alfredo Ravioli Bake is a weeknight favorite that the whole family will love. This easy pasta bake is rich, cheesy, and sure to become part of your regular dinner rotation.
Pasta dishes are a go-to for cozy dinners, and this ravioli casserole combines the best of comfort food: creamy Alfredo sauce, tender chicken, spinach, and ooey-gooey cheese. I used mini cheese ravioli for this version, but you can swap in spinach, chicken, or ricotta ravioli depending on your preference. The homemade Alfredo here is simple to prepare and elevates the whole dish — though store-bought sauce can be used in a pinch. The casserole bakes until bubbly and golden on top, and leftovers reheat wonderfully for lunches or another easy dinner.
Tips for making this Spinach & Chicken Alfredo Ravioli Bake
- Choose your favorite frozen ravioli. Mini cheese ravioli works great, but feel free to use any variety you enjoy.
- Save time by using rotisserie chicken or extra cooked chicken from earlier in the week. Pre-cooked chicken cuts down on prep and makes the recipe faster to assemble.
- Homemade Alfredo is worth the effort. If you’re short on time, 2 1/2 cups of store-bought Alfredo sauce can be substituted, but the homemade version is richer and easy to make.
My family loved this casserole. I finished it with a chiffonade of fresh basil for a bright herb flavor and pretty presentation — to make the chiffonade, stack basil leaves, roll them tightly, and slice across the roll into thin strips. If you’d like different flavor profiles, add a cup of your favorite tomato-based pasta sauce for a hint of acidity, or stir in 1/4 to 1/2 cup pesto to swap the flavor direction. To get a golden-brown top, broil the casserole for a couple of minutes at the end of baking, watching closely to avoid burning.
Hungry for More?
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Spinach & Chicken Alfredo Ravioli Bake
Course: Main Dish
Cuisine: American
Calories: 417
Ingredients
- 3 tablespoons unsalted butter
- 2 cloves garlic, crushed
- 2 tablespoons all-purpose flour
- 4 ounces cream cheese, at room temperature
- 2 cups half-and-half (or whole milk)
- 1 cup Parmesan cheese, shredded, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 24 ounces frozen ravioli (1 package)
- 1 1/2 cups fresh spinach, rough chopped
- 2 1/2 cups cooked chicken, chopped or shredded
- 1 cup mozzarella cheese, shredded
- 3 tablespoons fresh basil, cut chiffonade-style
Instructions
- Preheat oven to 350°F (175°C).
- Heat a medium saucepan 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 until very soft, about 3 to 5 minutes.
- Add the half-and-half (or milk) and Parmesan cheese; whisk to combine until the cream cheese is incorporated into the sauce.
- Cook, whisking occasionally, until the sauce begins to bubble and the Parmesan has melted, about 3 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly. Season with salt, pepper, and nutmeg.
- Pour about one-quarter of the sauce into the bottom of a 9×13-inch baking dish and spread evenly.
- Add frozen ravioli to the dish in an even layer. Top the ravioli with chopped spinach and cooked chicken to cover the pasta.
- Pour the remaining sauce over the chicken, spreading it evenly. Sprinkle mozzarella over the top of the casserole.
- Bake for 30 minutes, or until the sauce is bubbly and the ravioli are cooked through. For a golden top, broil on HIGH for 2–3 minutes, watching carefully.
- Remove from the oven and sprinkle basil over the casserole. Let rest 5 to 10 minutes before serving. Serve warm with extra Parmesan if desired.
Notes
- You can save prep time by using a rotisserie chicken or cooked chicken prepared earlier in the week.
- If you’re short on time, 2 1/2 cups of store-bought Alfredo sauce can be used instead of making sauce from scratch.
Video
A video demonstration of this recipe is available.
Nutrition
Calories: 417 kcal
Carbohydrates: 30 g
Protein: 16 g
Fat: 25 g (Saturated Fat: 15 g)
Cholesterol: 68 mg
Sodium: 683 mg
Potassium: 196 mg
Fiber: 1 g
Calcium: 362 mg
Iron: 2 mg
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