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I have Mom to thank for this Easy Alfredo Ravioli Casserole.
She spent most of Sunday cooking like a maniac. When I stopped by after my yoga session, her house smelled incredible.
On the stove a pot of kale, white bean and hot Italian sausage soup was bubbling. In the oven a turkey breast, stuffing and two pans of this incredible alfredo ravioli casserole were baking.
A few hours later she dropped by with the most impressive food care package I’ve ever received. It was like having my own personal chef—but better—because it had all been prepared by Mom!
Last night we dug into this easy alfredo ravioli casserole made with spinach chicken ravioli. Served with a simple tossed green salad, it was creamy and deliciously satisfying. Rod loved it too.
Recipe Notes
So I called her first thing this morning to get the recipe details so I could post them here.
She took some shortcuts to make this alfredo ravioli casserole that worked like a charm. First, she didn’t pre-boil the fresh chicken spinach ravioli, instead she layered it in a pan with a bottle of Classico alfredo sauce and topped it with a little grated Parmesan, slivers of fresh basil, and mozzarella and then baked it until golden and bubbly.
Mom’s easy alfredo ravioli casserole is the kind of comfort food I could eat every night of the week.
I’ve modified a few ingredients in the name of making it a little more Weight Watches friendly. If you’re throwing caution to the wind, I’d say use the regular alfredo sauce and if not, opt for the light stuff. Enjoy!
How Many Calories and WW Points in Mom’s Easy Alfredo Ravioli Casserole?
According to my calculations, each generous serving has about 350 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
If you have made this Alfredo Ravioli Casserole, please please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Mom’s Easy Alfredo Ravioli Casserole
Ingredients
- 1 package, 9 ounces fresh chicken and spinach ravioli
- 1 jar, 15 ounces light alfredo sauce (such as Classico)
- 3/4 cup nonfat evaporated milk
- 1/4 cup grated Parmesan Cheese
- 1/4 cup chopped fresh basil, optional
- 1 cup shredded part-skim mozzarella
Instructions
- Preheat oven to 375 degrees. Lightly coat a baking dish with nonstick cooking spray. (Mom used an 8-1/2 x 11-inch pan but I think a 9 x 9 -inch pan would work too.)
- In a small bowl (affiliate link), stir together the alfredo sauce and milk until smooth. Spread a thin layer of the sauce in the bottom of the pan. Place the ravioli on top of the sauce, spreading them out evenly. Top with the rest of the alfredo sauce. Sprinkle with the grated Parmesan and fresh basil if using. Top with the shredded mozzarella.
- Bake in a preheated 375 oven until the sauce is bubbly and the cheese is golden brown, 20 to 30 minutes.
- Remove Mom’s Easy Alfredo Ravioli Casserole from the oven and divide into 4 equal servings.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for doing this it is such a great help to me!!!
Made this and it was great! I made it better by adding chopped crispy bacon! Deelish!!
Where is the package (9 ounces) fresh chicken and spinach ravioli found in the store?
Hi Morgan, I find them with the other refrigerated fresh pastas. Plain cheese ravioli should
work well too. Hope this helps 🙂