Ravioli Bianca Bake

Total Time: 40 Minutes | Makes 4 servings


2 cups Fresh Express Baby Spinach, coarsely chopped

9 oz cooked chicken breast (about 2 cups), chopped

4 oz gourmet mushroom blend

8 oz Sargento Shredded 6 Cheese Italian Blend, divided

1 1/2 cups Bertolli Alfredo Sauce, divided

1 (10-oz) package Rana Chicken and Roasted Garlic Ravioli

1/4 teaspoon pepper


  1. Preheat oven to 400°F. Chop spinach and chicken into bite-size pieces. Combine in medium bowl: spinach, chicken, mushrooms, and 1 cup cheese.
  2. Spread 1/2 cup Alfredo sauce in bottom of 2-quart baking dish. Layer one-half of the ravioli, then one-half of the chicken mixture. Repeat all layers (beginning with Alfredo sauce).
  3. Top with remaining 1/2 cup Alfredo sauce and remaining 1 cup cheese. Sprinkle with pepper. Bake 25–30 minutes or until 165°F (hot and bubbly). Serve.

CALORIES (per1/4 recipe) 710kcal; FAT 51g; SAT FAT 30g; TRANS FAT 1g; CHOL 235mg; SODIUM 1310mg; CARB 23g; FIBER 2g; SUGARS 2g; PROTEIN 43g; VIT A 60%; VIT C 6%; CALC 70%; IRON 15%