Four Cheese Ravioli With Alfredo Sauce Pasta Dinner Spread about 1 2 cup alfredo sauce into the bottom of the prepared baking dish. arrange enough ravioli over the sauce to cover the bottom of the dish completely. top the ravioli with about 1 2 of the cooked chicken. sprinkle 1 cup mozzarella cheese over the chicken; season with salt and pepper. repeat the layers until all ingredients are used. Instructions. preheat oven to 350°f. remove all of the cloves from the head of roasted garlic and place in a small bowl. smash the cloves into a paste with a fork. mix the roasted garlic and alfredo sauce together well. add 1 2 cup of the sauce to the bottom of a 13 x 9 inch casserole dish or 12 inch cast iron skillet.
Four Cheese Ravioli With Alfredo Sauce Pasta Dinner Add the cream cheese and stir until blended. whisk in the alfredo sauce (or the milk, cream, nutmeg, pepper, and parmesan if you're using that) whisk until smooth. stir in the chicken breast, cooked ravioli, and spinach. simmer for about 2 minutes just to allow the flavors to blend and the spinach to soften. Preheat oven to 350f. in a large bowl, combine marinara and alfredo sauce. mix in italian seasoning. add refrigerated ravioli to boiling water and cook according to package directions. drain pasta. mix everything together and pour into a 9x13 baking dish or 2 quart casserole dish. top with cheese. Top with 1 and 1 2 cups of shredded cheddar cheese. bake in 400°f oven for 20 minutes. garnish with fresh parsley if desired. variations. add in two chopped rotisserie chicken, or other cooked chicken breasts for chicken alfredo ravioli bake. Stir 2 3 cup parmesan cheese, salt, and pepper into the sauce and stir until cheese is melted and combined with sauce. stir in spinach and bacon and continue to stir until spinach is softened. toss the ravioli in the sauce, then pour pasta and sauce into your prepared casserole dish. top with remaining 1 3 cup parmesan cheese.
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