One-pan chicken ravioli bake is cheesy, luscious comfort food at its best. Special enough for date night, but easy enough to make anytime.
Combining pasta, a red sauce, and cheese is always going to be a winner. Think of how wonderful a pan of lasagna looks and smells coming out of the oven. Using the prepared ravioli means this dish is ready in under 45 minutes.
Elements
Ravioli: Ravioli is available fresh, frozen, or dry shelf-stable. All are perfectly fine. Cooking time will vary depending on the variety you use. I have a fresh spinach ricotta variety I really like. Just use what you like.
Olive Oil: Used to sauté the veggies and chicken.
Onions & Fresh Mushrooms: I love mushrooms and onions with spaghetti, lasagna, or anything with a red sauce.
Chicken Breast: I used one medium-sized chicken breast. Ground chicken or turkey would also work really well.
Salt & Black Pepper: Enhances the flavor.
Red Pepper Flakes: Adds just a touch of heat. May omit if desired.
Garlic: Adds great flavor.
Fresh Spinach: Adds a nice pop of color.
Marinara Sauce: I have fresh garden tomatoes, so I made a quick homemade sauce. Your favorite jarred sauce will also work great.
Mozzarella Cheese: Stringy, gooey mozzarella cheese is perfect with pasta.
Parmesan Cheese: I had a bag of shaved parmesan that worked great. Typically, I use fresh grated.
Fresh Basil: Adds a lovely touch to the finished dish. If I didn’t have fresh basil available, I would sprinkle with dried basil or Italian seasoning.
Preparation
Preheat your oven and start boiling water to cook your ravioli.
Select an oven-safe skillet for your dish. I use my stainless steel.
Drizzle oil into a heated skillet and add mushrooms, onions, and chicken. Stir occasionally as the veggies soften and the chicken cooks through. Sprinkle with salt, pepper, and red pepper flakes.
Meanwhile, cook your ravioli. As listed in the recipe, times will vary depending on the variety. The ravioli does get some baking time in the marinara, so cooking slightly less than recommended keeps it from getting too soft and mushy.
Add garlic and spinach to the skillet. Stir as the spinach wilts down. Add the marinara, then finally toss in the ravioli. Take some time to combine so the ravioli is submerged in the sauce so it stays tender.
Sprinkle the dish with mozzarella and parmesan. Bake until hot and bubbly.
Sprinkle with fresh basil and serve.
If you love ravioli as I do, try this pesto version!
One Pan Chicken Ravioli Bake
Ingredients
- 9 ounces ravioli any kind
- 2 tsp olive oil
- ½ cup onion diced
- 1 cup fresh mushrooms sliced
- 1 small chicken breast chopped into bite-sized pieces
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes
- 2 garlic cloves minced
- 1 cup fresh spinach roughly chopped
- ¾ cup marinara sauce homemade or store-bought
- ½ cup shredded mozzarella cheese
- 2 Tbsp fresh parmesan cheese grated or shaved
- fresh basil for serving
Instructions
- Preheat the oven to 350° F
- Add ravioli to boiling water. Cook for a minute or two less than the recommended time on the package. Cook for about 2 minutes for fresh, 5 minutes for frozen, and 7 minutes for shelf-stable ravioli. Once done, drain and shake to remove excess moisture. Set aside.
- Add olive oil to an oven-safe skillet. I used my stainless steel skillet. Add the diced onion, mushrooms, and chicken. Add salt, black pepper, and red pepper flakes.
- Once the chicken is cooked through, add the garlic and the spinach. Stir as the spinach wilts: it only takes a couple of minutes.
- Add the marinara sauce and stir well.
- Next, add the ravioli. Toss the ravioli in the sauce until they are well coated. Try to nestle them into the sauce so they are covered.
- Top the dish with shredded mozzarella cheese and parmesan cheese. Bake for 15-20 minutes. Once the cheese is melted and starting to brown, and the dish is hot, remove it from the oven. Sprinkle with torn fresh basil and serve.