Cheesy Ravioli Bake with Chicken and Cream Cheese Sauce
This comforting casserole transforms store-bought cheese ravioli into a hearty family dinner by layering it with tender shredded chicken and a rich cream cheese-enhanced pasta sauce. The dish features three generous layers of ravioli, chicken, and sauce, all topped with a golden blend of mozzarella and Parmesan cheeses. Perfect for busy weeknights when you want something satisfying without too much prep work, this bake delivers restaurant-quality flavor using convenient ingredients like rotisserie chicken and your favorite jarred pasta sauce. The cream cheese adds extra richness to the sauce while herbs like thyme and parsley provide aromatic depth.
Ingredients
- 1 package cheese-filled ravioli, 16-ouncespinach or meat ravioli1:1vegetariandairy-free
different filling adds variety
- 36 ounces pasta saucealfredo sauce1:1creamy
creates richer flavor profile
- 4 ounces cream cheese, softened
- ¼ teaspoon dried thyme
- ½ tablespoon dried parsley
- 1 pound cooked chicken, shredded
- 8 ounces mozzarella cheese shreds, divided
- 4 ounces finely shredded Parmesan cheese, divided
- fresh parsley, for garnish(optional)
Instructions
- 1
Bring a large pot of salted water to boil and preheat oven to 350°F
- 2
Spray 11x7-inch or 12x9-inch glass baking dish with cooking spray
- 3
Add ravioli to boiling water and cook just until tender, about 2-3 minutes then drain well
- 4
Combine pasta sauce and cream cheese in a medium saucepan over medium heat
- 5
Cook stirring constantly until cream cheese has melted, about 3-5 minutes
- 6
Stir in thyme and parsley
- 7
Cover bottom of casserole dish with 1/3 of the ravioli
- 8
Top with half of the chicken
- 9
Ladle 1/3 of the sauce on top
- 10
Sprinkle with 1/3 of parmesan and mozzarella cheese
- 11
Repeat ravioli layer followed by remaining chicken, 1/3 of sauce, and 1/3 of cheese
- 12
Add final layer of remaining ravioli, remaining sauce, and remaining cheese
- 13
Bake uncovered until sauce bubbles and cheese melts, about 30 minutes
- 14
Garnish with chopped parsley
Tips
Use rotisserie chicken for convenience and extra flavor from the seasoned skin
Make sure to drain the ravioli well to prevent the casserole from becoming watery
Let the bake rest for 5-10 minutes after removing from oven to help it set up for easier serving
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble completely up to 1 day ahead, cover and refrigerate, then bake adding 10-15 minutes to cook time
Serve hot directly from baking dish with side salad or garlic bread
Common Mistakes
Don't overcook ravioli as they continue cooking in oven
Make sure cream cheese is softened for smooth sauce integration
Cover with foil if cheese browns too quickly during baking
Substitutions
Dairy-Free Swaps
different filling adds variety
General Alternatives
FAQ
Can I use frozen ravioli instead of fresh?
Yes, but increase the initial cooking time to 4-5 minutes to ensure they're tender before baking.
What if I don't have cream cheese?
Substitute with ricotta cheese or heavy cream, though the sauce texture will be slightly different.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for up to 3 days and reheat well in the microwave or oven.