Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.81
from
26
votes
Chicken Ravioli Bake Recipe
This baked chicken and ravioli recipe with vegetables is super easy to make and your family will love it!
Course
Main Course
Cuisine
Italian
Keyword
chicken ravioli bake, chicken with ravioli
Prep Time
7
minutes
minutes
Cook Time
33
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
636
kcal
Author
Robin Gagnon
Equipment
large casserole baking dish
Ingredients
12
ounce
bag of mini cheese ravioli
24
ounce
jar marinara sauce
1
Frozen Mixed Italian vegetables
Mine had Zucchini, Yellow Summer Squash, Red Onion & Red Peppers
1
pound
fresh chicken tenders
or boneless skinless chicken breasts
8
ounce
shredded mozzarella cheese
or Italian blend cheese
non stick cooking spray
Instructions
Preheat oven to 425 degrees.
Microwave the ravioli for 3-4 minutes until fully thawed (or thaw earlier).
Pour about 1 cup (around ¼ to ⅓ of the jar) on bottom of casserole (approx 8x 11) coated with non-stick cooking spray, and spread out.
Distribute the ravioli over the surface, then top with the frozen bag of vegetables.
Lay out the tenders over the vegetables, and evenly pour the remaining sauce over it. Sprinkle the cheese on top.
Bake for 30-35 minutes
Notes
If you opt to use chicken breasts rather then tenders, you will need to add a few more minutes to cook time. Plan on adding 5-6 minutes.
Nutrition
Calories:
636
kcal
|
Carbohydrates:
48
g
|
Protein:
52
g
|
Fat:
26
g
|
Saturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
163
mg
|
Sodium:
1908
mg
|
Potassium:
1185
mg
|
Fiber:
6
g
|
Sugar:
11
g
|
Vitamin A:
1718
IU
|
Vitamin C:
41
mg
|
Calcium:
340
mg
|
Iron:
12
mg