Creamy Baked Ravioli Alfredo is a simple family dinner without the fuss of boiling the ravioli. It goes straight into the oven with the zucchini, mushrooms and easy homemade Alfredo Sauce.

Finished dish of Ravioli Alfredo with Zucchini and Mushrooms.

Do you love to get dinner on the table quickly? Who doesn't right? Our family's habits are leaning more and more towards simplistic meals.

Other than the delicious flavours, you will save time because this pasta doesn't need to be boiled first! You read that right. Once the sauce is made, the ravioli is stirred into the sauce and baked. It will cook in the oven and presto - dinner's on the table!

WHY YOU'LL LOVE THIS

you can skip the step of boiling the ravioli and get this dinner on the table quickly and it's super easy to make!
satisfying dinner that the whole family will love.
if you love quick and easy dinners, then you might enjoy this Walking Taco Casserole.

INGREDIENTS & SUBSTITUTIONS

onions - you can use cooking onions or sweet onions
garlic - adds a lot of flavour!
mushrooms - I like to use Cremini mushrooms or you can use white button mushrooms or your favourite variety.
zucchini - 2 small zucchini. (7 to 9 inches long)
cornstarch
heavy cream - I like to use whipping cream or use can use any heavy cream from the dairy section of the grocery store.
milk
fresh Parmesan cheese - don't skip on the fresh cheese. The bottled stuff just doesn't add the same flavour in this recipe!
cheddar cheese - milk, medium or sharp cheddar; use your favourite.
refrigerated ravioli - found in the refrigerator section of the grocery store. (not frozen)
fresh Parsley for garnish

STEP-BY-STEP INSTRUCTIONS

Onions, mushrooms and garlic in skillet with spoon.

In a large skillet, heat 2 tbsp. olive oil over medium heat. Cook garlic, onions and mushrooms until softened. About 5 minutes.

Zucchini is added to the skillet with mushrooms and onions.

Stir in the zucchini and cook until zucchini is softened.It will continue to cook as you make the sauce in the same skillet.

Cooked zucchini, mushrooms and onions in skillet.

The photo above is to illustrate how the zucchini will look before adding the sauce to the pan.

In a small glass container, whisk together cornstarch and milk. Mixing these two ingredients together will prevent the sauce from being lumpy.

Next, stir the whipping cream into the milk mixture and stir well to combine.Stir in the freshly grated Parmesan cheese and cook until mixture is thickened and bubbly. (about 5 minutes)

Freshly grated Parmesan cheese is added to skillet with cream sauce.

Taste the sauce and add salt & pepper to taste. Squeeze the juice from half a lemon into the mixture and stir.

Uncooked ravioli is added to the skillet.

Stir in the ravioli. There is no need to boil the ravioli! It will bake in the sauce as it cooks! Stir to coat the ravioli, then transfer to a greased 9x13-inch baking dish.

Unbaked Ravioli Alfredo in baking dish with shredded cheese on top.

Top with 1 and ½ cups of shredded cheddar cheese.

Bake in 400°F oven for 20 minutes. Garnish with fresh parsley if desired.

HOW TO SERVE RAVIOLI ALFREDO

Finished dish of Creamy Ravioli Alfredo baked and topped with fresh parsley.

This dish is delicious when served with garlic bread, French crusty bread or a side salad.

OTHER RECIPES YOU MIGHT ENJOY

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Baked Ravioli Alfredo

Close up image of Ravioli Alfredo in baking dish.

Print Recipe

★★★★★

5 from 1 reviews

Creamy Baked Ravioli Alfredo is a simple family dinner without the fuss of boiling the ravioli. It goes straight into the oven with the zucchini, mushrooms and sauce.

Author: Sandra Flegg
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Dinner
Method: Stovetop, oven baked
Cuisine: American

Ingredients

2 tbsp. olive oil

1 cup onions, chopped

2 cups mushrooms, sliced

3 cloves garlic, sliced

2 zucchini, sliced (7 to 9 inches long

2 tbsp. cornstarch

½ cup milk

1 and ½ cups heavy cream

1 cup Parmesan cheese, shredded

500g refrigerator ravioli, cheese (you can find this in the refrigerator section at the grocery store)

Juice from ½ lemon

1 and ½ cups cheddar cheese, shredded

Fresh parsley

Instructions

In a large skillet, heat 2 tbsp. olive oil over medium heat. Cook garlic, onions and mushrooms until softened; about 5 minutes.
Stir in the zucchini and cook until zucchini is cooked and softened.It will continue to cook as you make the sauce.
In a small glass container, whisk together cornstarch and milk. Mixing these two ingredients together will prevent the sauce from being lumpy.
Next, stir the whipping cream into the milk and stir well to combine.Stir in the freshly grated Parmesan cheese and cook until mixture is thickened and bubbly. (about 5 minutes)
Taste the sauce and add salt & pepper to taste. Squeeze the juice of half a lemon into the mixture and stir.
Taste the sauce and add salt & pepper to taste. Squeeze the juice of half a lemon into the mixture and stir.
Stir in the ravioli. There is no need to boil the ravioli! It will bake in the sauce as it cooks!
Transfer the mixture to a 9x13-inch baking dish and top with shredded cheddar cheese.
Bake in 400°F oven for 20 minutes.
Sprinkle with fresh parsley.

Notes

Variation: substitute 2 cups of spinach for the zucchini.
Variation: stir in 3 to 4 cups of shredded rotisserie chicken.

Nutrition

Serving Size: 1 helping
Calories: 439
Sugar: 7.5 g
Sodium: 722 mg
Fat: 31.6 g
Saturated Fat: 16.8 g
Trans Fat: 0.7 g
Carbohydrates: 23.1 g
Fiber: 2.3 g
Protein: 17.8 g
Cholesterol: 79.1 mg

Keywords: Baked Ravioli Alfredo