ONLY 5 ingredients and 1 pan! This easy Chicken Ravioli Bake brings layers of cheese ravioli, bright and herby pesto, fresh tomatoes, tender rotisserie chicken and lots of delicious cheese together to make this crowd pleasing casserole!
Chicken Ravioli Bake – The EASY Way!
With fresh and bright flavors combined with enough cheesiness to win the kids over, this Caprese Chicken Ravioli Bake has a little something for everyone in the family.
The best part is that since this is assembled with only 5 ingredients and 1 dish, not only is it delicious, but it is also fast… really fast!
Here’s why I love this recipe:
- Semi-homemade- We use store bought ravioli and pesto to speed this dinner up, without sacrificing flavor.
- 5 ingredients- nothing overwhelming, just simple every day stuff!
- One Pan- This meal is hearty and filling combining protein, carbs, veggies, and dairy all in one pan for a full meal.
- Customizable- You can add other toppings and fillings based on what you have and your family loves!
What to Serve with Chicken Ravioli Bake
Since this dish has the classic flavors of caprese and pasta, it will pair well with many of your favorite traditional side dishes. This recipe in itself is pretty hearty and filling since you have plenty of protein, veggies, cheese, and grains. You can keep it lighter with just a salad or veggie, or make the meal stretch farther by adding a few sides.
Side Dish Ideas
- Side salad- try it with this Homemade Balsamic Vinaigrette. It only takes 5 min to make and is SO GOOD!
- Roasted Asparagus– Love these paired together
- Garlic Parmesan Broccoli– One of my kid’s favorite healthy sides
- Garlic Bread– Anything Italian goes well with garlic bread, of course!
- Antipasto Salad– If you want more protein, this is an excellent way to add a hearty side salad to this dish.
You can choose one or add a few sides to make a wholesome, well rounded dinner.
This ravioli bake recipe is as simple as promised! Just 5 ingredients and 1 pan for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
- Cheese ravioli– You will want the fresh refrigerated kind for this recipe. I used Buitoni brand 4 cheese ravioli here. You could easily make this with other flavors of ravioli based on preference.
- Prepared pesto– I highly recommend using either prepared pesto found in the refrigerated section, or homemade pesto, instead of jarred pesto for the best, freshest tasting results.
- Chopped or shredded rotisserie chicken– Rotisserie chicken is my go-to for this recipe because it is quick, neutrally flavored, and generally extra tender and juicy. You can substitute any neutrally flavored leftover chicken you may have in the fridge though!
- Mozzarella cheese– I like to use shredded mozzarella over fresh or buffalo in this recipe. You can also use shredded Italian blend cheese.
- Cherry tomatoes– I quarter them to allow them to cook more fully in the allotted time. If they are extra large, or if you have regular tomatoes instead of cherry or grape tomatoes, you can chop them into small bite sized pieces and use that in the ravioli bake.
- Chopped fresh basil- This is a favorite for when it is in season, but if you don’t have fresh basil on hand you can skip it.
- Use refrigerated ravioli– In some of my recipes and casseroles we use frozen cheese ravioli. This recipe is made to be a bit more quick and fresh, so you can’t make an even swap for frozen here.
- No need to pre-cook the ravioli– I originally shared this recipe on my Instagram and got questions on whether the ravioli needed to be pre-cooked. It does not. You can put the refrigerated cheese ravioli straight into the casserole without cooking it first. The fresh ravioli cooks more quickly and steams in the casserole dish as it bakes. No pre-cooking necessary. That said, this is not a drippy/saucy kind of casserole, if you are looking for that, see the variation section below!
- Spread the pesto evenly– It is important to distribute the pesto and tomatoes evenly in the casserole. It provides moisture that helps the ravioli to cook in the casserole while baking.
- Top with cheese– depending on how deep your dish is will depend on how many layers you can make. I just keep alternating the ingredients until I get to the top, then cover the top in the rest of the cheese. You want to have that nice cheesy top layer!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
Pre-assemble- This casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake. When using this method, you may need to add an extra 5-10 minutes to the cook time to allow it to fully heat up!
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Tomato Pesto Chicken Ravioli Bake– If you like a saucier casserole, you can add dollops of your favorite red sauce in the layers as well. I like a traditional marinara for this.
- Pesto Alfredo Chicken Ravioli Bake– Combine the pesto with 8 oz alfredo sauce and use that in place of just pesto in the layers of the ravioli bake. Optional: add chopped spinach to the layers as well. Then continue with the casserole and bake as directed.
- Vegetarian Ravioli Bake– Omit the chicken from the recipe. In a skillet, sauté diced onion with olive oil until translucent, add 3 cups of fresh spinach to the skillet and continue to cook until wilted. Season with salt and pepper and then layer in the casserole in place of the chicken. Optional: you can add extra veggies to the saute such as mushrooms, red pepper, shredded carrots etc. Bake as directed.
Ravioli Bake Leftovers
If you have leftovers after making the Caprese Chicken Ravioli Bake, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
More Easy Dinner Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my Easy Dinner recipes here, or see a few of our readers favorite recipes below.
- Italian Sausage Tortellini Skillet
- Pizza Ravioli Lasagna
- Lemon Chicken Pasta
- Chicken with Pesto Cream Sauce
- 20 oz cheese ravioli, refrigerated (I used Buitoni)
- 7 oz prepared pesto, fresh or refrigerated (I used Buitoni)
- 2 cup chopped rotisserie chicken
- 8 oz mozzarella cheese
- 8 oz cherry tomatoes
- chopped fresh basil
- Preheat the oven 350˚F.
- Spread pesto on the bottom of a medium sized casserole dish (I used a 10.5”x7.5”.)
- Layer ravioli, pesto, chopped chicken, cherry tomatoes, and mozzarella cheese. Repeat layers until the dish is full making the top layer shredded cheese.
- Bake for 25-35 minutes, or until the cheese is melty and the casserole is hot throughout.