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    Home » Recipes » Easy Dinner Recipes

    Baked Ravioli Alfredo

    Aug 6, 2021 · Modified: Mar 9, 2022 by Sandra

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    Creamy Baked Ravioli Alfredo is a simple family dinner without the fuss of boiling the fresh or frozen ravioli. It goes straight into the oven with the zucchini, mushrooms and easy homemade Alfredo Sauce. Pasta lovers will love this dish and it's the perfect comfort food.

    Finished dish of Ravioli Alfredo with Zucchini and Mushrooms. this recipe!

    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. This easy recipe is perfect for busy nights.

    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. Pasta bakes are so easy to make and who doesn't love a cheesy pasta?!
    • if you love quick and easy dinners, then you might enjoy this Walking Taco Casserole. I tested an easy ravioli lasagna and it is sooooooo good. It will be on the blog soon!

    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 cheese ravioli - found in the refrigerator section of the grocery store. (not frozen)
    • fresh Parsley for garnish

    step by step instructions

    Heat oven to 400°F.

    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.

    Milk and cream in glass containers.

    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.

    Top with fresh ground black pepper.

    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.

    variations

    Add in two chopped rotisserie chicken, or other cooked chicken breasts for Chicken Alfredo Ravioli Bake.

    For an extra-special treat, add one cup of fresh mozzarella cheese and broil for a few minutes for a gorgeous golden brown top.

    Substitute fresh spinach for the zucchini, or simply add it in with the zucchini.

    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 serve with a green salad. If you make this ravioli casserole please tag me with photos @shesnotcookin.

    other easy pasta recipes

    • Walking Taco Casserole
    • What to Serve with Ravioli
    • BLT Pasta Salad with Chicken
    • Pesto Chicken Pasta Salad

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page. Don't forget to tag me when you make one of my recipes! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!

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    Baked Ravioli Alfredo

    Close up image of Ravioli Alfredo in baking dish.
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    ★★★★★

    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. If you love pasta dishes then this ravioli casserole will be your favorite thing!

    • 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

      1. In a large skillet, heat 2 tbsp. olive oil over medium heat. Cook garlic, onions and mushrooms until softened; about 5 minutes.
      2. Stir in the zucchini and cook until zucchini is cooked and softened.It will continue to cook as you make the sauce.
      3. In a small glass container, whisk together cornstarch and milk. Mixing these two ingredients together will prevent the sauce from being lumpy.
      4. 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)
      5. Taste the sauce and add salt & pepper to taste. Squeeze the juice of half a lemon into the mixture and stir.
      6. Taste the sauce and add salt & pepper to taste. Squeeze the juice of half a lemon into the mixture and stir.
      7. Stir in the ravioli. There is no need to boil the ravioli! It will bake in the sauce as it cooks!
      8. Transfer the mixture to a 9x13-inch baking dish and top with shredded cheddar cheese.
      9. Bake in 400°F oven for 20 minutes.
      10. Sprinkle with fresh parsley or fresh basil garnish.

      Notes

      1. Variation: substitute 2 cups of spinach for the zucchini.
      2. 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

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      Reader Interactions

      Comments

      1. Sandra

        August 06, 2021 at 5:19 pm

        Super easy dinner recipe that the whole family loves!

        ★★★★★

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      Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes with photos that will inspire you to cook from scratch.  More about me

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