Cheesy Chicken & Spinach Ravioli Bake

• portions: serves 6 // 25 g protein

Ingrédients

this recipe is ultra versatile and can be made the night before for ease. let’s break it down:

ravioli: go with your favorite!

sauce: jarred alfredo, babyy. again, go with whichever brand you love most (I’m a big fan of @raoshomemade)

chicken: rotisserie for convenience, but feel free to cook it yourself or use any leftovers you have on hand

spinach: frozen! simply microwave and pat dry before adding to the baking dish

cheese: two types because the more the merrier. you can absolutely substitute pecorino for parmesan or gouda for mozzarella

and that’s it! layer it up, bake it up, and enjoy!

CHEESY CHICKEN & SPINACH RAVIOLI BAKE

2 (9 oz) packages fresh cheese ravioli • 1 (15 oz) jar alfredo sauce • 2 cups cooked, shredded chicken • 1 (10 oz) bag or box frozen chopped spinach • 1/2 cup freshly grated parmesan • 1 cup freshly grated mozzarella

1)preheat oven to 375 F. spread 1/2 cup alfredo sauce on the bottom of an 8x8” baking dish and add half the ravioli (12-16, depending on size) in an even layer. top with chicken, half the spinach, another 1/2 cup sauce. repeat layers (remaining half ravioli, 1 cup chicken, spinach, 1/2 cup sauce.

2)top with parmesan + mozzarella cheese and bake for 20-30 minutes, or until brown and bubbly.

https://www.instagram.com/reel/C_TTwe4R7Un/?igsh=MWdieTFyZGp0dWpwMA==