One Pan Chicken Ravioli Bake
One-pan chicken ravioli bake is cheesy, luscious comfort food at its best.
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.