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Close up image of Ravioli Alfredo in baking dish.

Baked Ravioli Alfredo


  • Author: Sandra Flegg
  • Total Time: 45 minutes
  • Yield: 8 servings

Description

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!


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

1/2 cup milk

1 and 1/2 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 1/2 lemon

1 and 1/2 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.
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Dinner
    • Method: Stovetop, oven baked
    • Cuisine: American

    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