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Recipes
Ravioli Bianca Bake with Tomato-Artichoke Salad
4 servings
40 minutes total (Active 15 minutes)
  • Prepare ravioli and begin to bake (10 minutes)
  • Bake pasta, prepare salad; serve (30 minutes)

Ravioli Bianca Bake

Ingredients

  • 2 cups fresh baby spinach
  • 9 oz cooked chicken breast (about 2 cups)
  • 4 oz gourmet mushroom blend
  • ¼ cup cooked bacon pieces (optional)
  • 2 cups shredded Italian-style cheese blend, divided
  • 1 ½ cups Alfredo sauce, divided
  • 1 package cheese ravioli (8–10 oz)
  • ¼ teaspoon pepper
  • Aluminum foil

Steps

    1. Preheat oven to 400°F. Chop spinach and chicken into bite-size pieces. Combine in medium bowl: spinach, chicken, mushrooms, bacon (if using), and 1 cup cheese.
    2. Spread ½ cup Alfredo sauce in bottom of 2-quart baking dish. Top with one-half ravioli, then one-half chicken mixture. Repeat layers, beginning with Alfredo sauce. Top with remaining ½ cup Alfredo sauce and 1 cup cheese; sprinkle with pepper.
    3. Cover dish with foil. Bake 25–30 minutes until sauce is bubbly and chicken is 165°F. Serve.

Tomato-Artichoke Salad

Ingredients

  • 3 large plum tomatoes
  • 2 tablespoons basil pesto
  • 2 tablespoons sherry (or red wine) vinegar
  • 1 cup quartered artichoke hearts
  • ½ cup cheese croutons
  • 2 cups baby spinach

Steps

    1. Cut tomatoes into quarters. Whisk pesto and vinegar in medium bowl until well blended.
    2. Add tomatoes, artichokes, and croutons to bowl; toss until evenly coated. Place spinach on serving platter; top with tomato mixture. Serve.

Serving Suggestions

  • Complete your meal with French bread and a fruit tart for dessert.
  • Stir ¼ cup cooked bacon pieces into the pasta for additional flavor. You can also use frozen ravioli in this recipe (up to 12 oz).

Ravioli Bianca Bake

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Ravioli Bianca Bake

Amount per ¼ recipe serving: Calories 590, Total Fat 33g, Sat Fat 20g, Trans Fat 0g, Chol 195mg, Sodium 1700mg, Total Carb 31g, Fiber 1g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 43g, Vitamin D 2%, Calc 40%, Iron 10%, Potassium 8%

Tomato-Artichoke Salad

Amount per ¼ recipe serving: Calories 90, Total Fat 4.5g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 280mg, Total Carb 10g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 2%