Chicken & Bacon Ravioli Alfredo
Chicken and bacon are paired with chicken ravioli and cheese tortellini, covered in a roasted garlic Alfredo sauce, and baked for a meal the whole family will love. The fresh pasta does not even need to be cooked before assembly, it will soften and cook while the casserole bakes. Serve with a green salad and garlic bread.
Equipment
- 9" x 13" casserole dish
- aluminum foil
Ingredients
- 1 rotisserie chicken, or 4 cups cooked chicken shredded
- 2 jars 15 oz. each Roasted Garlic Rao’s Alfredo sauce
- 8 slices bacon,cooked cooked
- 10 oz. Rana refrigerated cheese lovers tortellini*
- 10 oz. Rana refrigerated chicken & garlic ravioli*
- 2 cups 8 oz. grated Mozzarella I used Mozzarella Melt
- 4 oz. Grated or shaved Parmesan
- black pepper to taste
Instructions
- Place a thin layer of sauce in the bottom of your baking dish. Top with 1/2 of the ravioli, 1/2 of the tortellini, 1/2 of chicken and 1/2 of bacon and sprinkle with half of Mozzarella and half of Parmesan
- Repeat layers of sauce, pastas, chicken and bacon. Then add remaining sauce over all and top with remaining Mozzarella and Parmesan
- Cover and refrigerate before baking for at least 4 hours or up to 24 hours
- Remove casserole from refrigerator 30-60 minutes before baking
- Bake at 350, loosely covered for 30 minutes, uncover and continue baking for 15 min or until hot and bubbling
Notes
*this recipe calls for fresh refrigerated pasta, I don't know if dried pasta would work
Feel free to substiute pasta flavors for other refrigerated pastas, like sausage ravioli, or spinach tortellini or use all ravioli or all tortellini