K-Dub's Alfredo Ravioli Bake

K-Dub's Alfredo Ravioli Bake

K-Dub 130

"A rich, tantalizing dish that will leave you wanting more, even if you're full! You can use all different kinds of ravioli, meats, and sauces. A versatile dish for what you have on hand. It can also be made ahead of time!"


1 h 5 m servings 717 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 43.3 g
  • 67%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 1270 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
  3. Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
  4. Spread about 1/2 cup of 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 half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
  5. Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.
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  1. 67 Ratings


Simple, rich and excellent dinner. I made two changes. I thought I bought cheese ravioli, but I bought butternut ravioli by accident. It turned into a happy accident BTW I also tossed a handful ...

DELICIOUS! I did omit the chicken, but added some sauteed mushrooms, onion and garlic in with the alfredo sauce that I made homemade. Also added a layer of homemade pesto in the middle, and that...

This is a quick and easy dinner. The only think do different is I throw in some fresh baby spinach. It is so good and I love how quick it is.

Very easy, very rich and very, very good!! We really enjoyed this. I had a couple of packages of the refrigerated chicken and cheese ravioli and approx. 1/2 of a container of the alfredo sauce t...

Delicious! How could it not be, creamy cheesy goodness! I skipped the chicken, just too lazy to make it. I used spinach and cheese ravioli and forgot to put the parmesan on, so I just added it o...

Great base of a recipe, you can make this a hundred different ways.. I omitted the chicken, used beef ravioli's and added a bag of frozen vegetables. This is so easy and you can always keep a ba...

Loved your casserole and have wonderful leftovers to enjoy. I used 4 small chx breasts, totalling 1 lb. After sauteeing, I used the same pan to sautee 4 minced garlic cloves, 1/4 chopped onion a...

This was good, but could have been better. It needed more sauce, we thought, and the chicken could use more seasoning other than the italian seasoning. I will make again, but will tweak it some....

DH & I loved this dish! I did cut in half since just for two, cut back a little more on the Italian seasoning for DH's preference, chopped some leftover steamed broccoli & added that. A deliciou...