Cheese Ravioli Lasagna Alfredo

Recipe Rating:
 1 Rating
Serves: 6-8
Prep Time:
Cook Time:


1 bag frozen cheese-filled ravioli, cooked and drained
2 boneless skinless chicken breasts, cubed
1 tsp garlic
salt and pepper to season
1 (1 lb.) jar bertolli or 3 brothers alfredo sauce, ragu is "so-so"
1 (8 oz.) cont. fresh sliced mushrooms
1 small red bell pepper, diced
sliced black olives, as many as you'd like in there
1 (2 cup) pkg. sargento mexican 4-blend shredded cheese
1 (16 oz.) cont. ricotta cheese, if you don't like ricotta you can sub cottage cheese
grated parmesan cheese, the green can kind or fresh grated

The Cook

Kelly Williams Recipe
Well Seasoned
Forked River, NJ (pop. 66,620)
Member Since Jul 2011
Kelly's notes for this recipe:
This one of my favorite concoctions! Sinfully rich and comforting on a cold, autumn evening. Serve with a salad and garlic bread.

Photo by Caroline Cooks
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Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done.
Stir in mushrooms and olives. (I use about a half a can of olives.)
In lightly greased 13x9 pan layer:
1/2 cheese raviolis.
1/2 chicken mixture.
1/2 of the ricotta or cottage cheese.
Sprinkle with parmesan cheese.
1/2 of the alfredo sauce.
1/2 of the shredded cheese.

Bake in 350ยบ oven, covered, for 30 minutes. Uncover and bake 5-10 minutes longer.

*Can sub cooked and drained italian sausage if preferred.

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