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Five-Ingredient Pesto Chicken Ravioli Bake
Melissa Hart

Five-Ingredient Pesto Chicken Ravioli Bake

Refrigerated ravioli turns this into assembly. That's exactly the point. Tomatoes burst around the edges. Pesto keeps the cooked chicken moist. Pull it when the cheese freckles brown, not when it turns hard.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 20 oz refrigerated cheese ravioli
  • 3 cups shredded fully cooked chicken
  • 3/4 cup basil pesto
  • 2 cups cherry tomatoes halved
  • 2 cups shredded mozzarella cheese
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 375°F and grease a 3-quart baking dish.
  2. Toss the uncooked ravioli, chicken, pesto, tomatoes, salt and pepper in the dish until the pesto coats every piece.
  3. Cover the dish tightly with foil and bake for 20 minutes.
  4. Remove the foil, stir the hot mixture once and scatter the mozzarella evenly over the top.
  5. Bake uncovered for 10 to 15 minutes, until the ravioli is tender, the center reaches 165°F and the cheese browns in small spots.
  6. Rest for 5 minutes before spooning the ravioli into shallow bowls.