Cheesy Ravioli Bake with Chicken

By srumbel

This cheesy ravioli bake casserole is the perfect weeknight dish. Cheese ravioli, marinara sauce, shredded mozzarella, and parmesan cheese are layered on top of each other and topped off with another layer of cheese, and baked until bubbly and gooey!
from tidymom.com

Ingredients

• 1 1 package 1 (16-ounce) package cheese-filled ravioli
• 36 36 36 ounces of your favorite pasta sauce (I use vodka sauce)
• 4 4 4 ounces cream cheese, softened
• 1/4 1/4 1/4 teaspoon dried thyme
• 1/2 1/2 1/2 tablespoon dried parsley
• 1 1 1 pound cooked chicken, shredded (I use rotisserie)
• 8 8 8 ounces Borden® Mozzarella Cheese Shreds, divided
• 4 4 4 ounces Borden® Finely Shredded Parmesan Cheeses, divided
• fresh parsley for garnish (optional)
• NOTES ON MAKING CHEESY RAVIOLI BAKE CASSEROLE
• If you don’t have cream cheese, you can use cottage cheese or ricotta cheese instead.
• Use any shredded Borden® cheese variety you like– six cheese Italian, mozzarella, parmesan, provolone, cheddar or a mix.
• to a good quality marinara or spaghetti or vodka sauce, not plain tomato sauce to ensure flavor.
• to to to add swap out the chicken for ground beef, sausage, or even pepperoni to this baked ravioli.
• Use refrigerated or frozen ravioli with any filling you prefer.

Preparation

Step 1

Bring a large pot of salted water to boil. Preheat oven to 350°F and spray 11x7-inch or 12x9-inch (2-quart) glass baking dish with cooking spray.
Add ravioli to boiling water cook ravioli just until tender, about 2-3 minutes; drain well and set aside.
Meanwhile, combine marinara sauce and cream cheese in a medium/large saucepan over medium heat. Cook, stirring constantly until cream cheese has melted (about 3-5 minutes). Stir in thyme and parsley.
Cover the bottom of the casserole dish with ⅓ of the ravioli. Top with half of the chicken. Ladle ⅓ of the sauce on top. Sprinkle with ⅓ of parmesan and mozzarella cheese. Repeat ravioli, followed by chicken, sauce, and ⅓ of the cheese. For the final layer, line up remaining ravioli, followed by remaining sauce, and cover with remaining cheese.
Bake uncovered until the sauce bubbles and the cheeses on top melt, about 30 minutes. Garnish with chopped parsley and enjoy!

Yield: 6-8 servings