When I’m craving comfort food, I am usually dreaming of creamy Alfredo sauce, pasta, chicken, and lots of bubbling cheese. The recipe below has all of those things and is incredibly delicious and comforting. It’s also really easy to make.
I often use rotisserie chicken from the grocery store to make this dish, but you could even make it without the chicken for a vegetarian version. The fresh herbs sprinkled on at the end are optional, but if you can manage them, you will be glad you did. This casserole is kid-approved too. It’s destined to become a new family favorite.
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Cooktop Cove
Alfredo Pasta Casserole
6
15 minutes
45 minutes
1 hour
Cooking spray
1 25-ounce jar Alfredo sauce
1 24-ounce package frozen ravioli
1 ½ cups fresh spinach, chopped
2 ½ cups cooked chicken, chopped or shredded
1 ½ cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh oregano or basil (optional)
Preheat the oven to 400 degrees Fahrenheit. Spray a 9-by-13-inch baking dish with cooking spray.
Spread about 1 cup of the Alfredo sauce in the bottom of the baking dish. Arrange the ravioli in in the baking dish. Layer the spinach and chicken over the ravioli, and then pour the remaining sauce over the top, spreading to cover completely. Top with the mozzarella and then sprinkle the Parmesan over the top. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the foil and continue to bake for another 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and beginning to brown. Remove the dish from the oven, and let it rest for 10 minutes. Serve hot.
