Description
Think comfort food meets zesty Tex-Mex vibes. This cheesy, creamy baked ravioli casserole is the ultimate weeknight savior—doubled up for crowd-pleasing portions and kicked up with bold flavor twists. It’s cozy, quick, and totally irresistible. Garnish with fresh herbs, and let the layers of cheesy goodness speak for themselves.
Ingredients
2 (25 oz) packages frozen cheese ravioli
1 cup diced red onion
2 tbsp olive oil
2 (15 oz) containers Ragu Double Cheddar sauce
2 (14.5 oz) cans diced tomatoes with chiles, drained
2 (12.5 oz) cans chunk chicken breast, drained well
1 cup frozen corn (optional, for a sweet crunch)
1 cup black beans, rinsed and drained (optional, for heartiness)
2 tsp smoked paprika (optional, for depth)
Salt & pepper to taste
1 cup shredded Mexican blend cheese (for topping)
Fresh parsley or cilantro, chopped, for garnish
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil and sauté red onion until soft (3–4 minutes).
Stir in diced tomatoes with chiles, corn, black beans, and smoked paprika. Cook for 3–5 minutes.
Add chicken, season with salt and pepper, and mix well.
In a large bowl, combine the sautéed mixture with both containers of cheddar sauce. Stir until creamy.
In a large greased baking dish, layer half the ravioli, then pour over half the sauce mix. Repeat.
Top with shredded cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
Garnish with parsley or cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 410 Per Serving
- Fat: 21g Per Serving
- Carbohydrates: 30g Per Serving
- Protein: 24g Per Serving