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Craving a comforting, cheesy dish that’s easy to whip up? This Ravioli Alfredo Casserole is a game-changer. Imagine layers of cheese-filled ravioli, smothered in creamy alfredo sauce with a hint of fresh spinach. Topped with gooey mozzarella and savory parmesan, it’s baked to golden perfection. Perfect for a cozy dinner or impressing guests without breaking a sweat. Let's dive into this mouthwatering recipe!
Ravioli Alfredo Casserole Recipe
Ingredients:
- 1 package cheese-filled frozen ravioli
- 2 cups alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup fresh, chopped spinach
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the alfredo sauce and chopped spinach.
- Spread a thin layer of the alfredo sauce mixture at the bottom of a baking dish.
- Layer half of the frozen ravioli over the sauce.
- Spread half of the remaining alfredo sauce over the ravioli.
- Sprinkle half of the mozzarella and parmesan cheese over the sauce.
- Repeat the layers with the remaining ravioli, sauce, and cheeses.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Spinach Ravioli Casserole Recipe
What you will need to make ravioli alfredo casserole
Cheese-filled frozen ravioli: These provide a rich, cheesy base that pairs perfectly with the creamy alfredo sauce, making the dish hearty and satisfying.
Alfredo sauce: This creamy, garlicky sauce binds the casserole together, adding depth and a luxurious texture to each bite.
Shredded mozzarella cheese: Melts beautifully, creating a gooey, stretchy layer that enhances the overall cheesiness and appeal of the casserole.
Grated parmesan cheese: Adds a sharp, nutty flavor that complements the alfredo sauce and mozzarella, providing a well-rounded cheesy experience.
Fresh, chopped spinach: Introduces a pop of color and a slight earthiness, balancing the richness of the cheeses and sauce.
Tools and Instruments Required
What tools/instruments will be needed to make Ravioli Alfredo Casserole Recipe
- Baking dish: Essential for layering and baking the casserole evenly, ensuring all ingredients meld together perfectly.
- Mixing bowl: Needed to combine the alfredo sauce and spinach, creating a uniform mixture for layering.
- Foil: Used to cover the dish initially, helping to retain moisture and heat for even cooking.
- Oven: Crucial for baking the casserole, melting the cheese, and achieving a golden, bubbly top.
Ravioli Alfredo Casserole Recipe
Ingredients:
Main Ingredients
- 1 package frozen ravioli cheese-filled
- 2 cups Alfredo sauce
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 cup spinach fresh, chopped
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the Alfredo sauce and chopped spinach.
- Spread a thin layer of the Alfredo sauce mixture at the bottom of a baking dish.
- Layer half of the frozen ravioli over the sauce.
- Spread half of the remaining Alfredo sauce over the ravioli.
- Sprinkle half of the mozzarella and Parmesan cheese over the sauce.
- Repeat the layers with the remaining ravioli, sauce, and cheeses.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes:
Read more: Fettuccine Alfredo Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Assemble the casserole as directed but don't bake.
- Cover tightly with plastic wrap and then foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10 minutes if needed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 15 minutes if needed.
Using fresh spinach instead of frozen keeps the casserole from getting too watery.
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