Chicken Ravioli Bake Recipe

4.81 from 26 votes

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

Cook Time 33

Total Time 40

Servings

Calories 636kcal

Author Robin Gagnon

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

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

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.