Ingredients
12 oz (1.5 cups) fresh or frozen basil pesto ravioli
2 cups torn rotisserie chicken, skin removed
1/2 cup fresh basil pesto (store-bought or homemade)
1 1/2 cups halved cherry tomatoes
2 cloves minced garlic
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 tbsp olive oil
Fresh basil leaves for garnish
Instructions
Preheat oven to 375°F (190°C)
Lightly grease a 9×13-inch baking dish with olive oil
Spread a thin layer of pesto on the bottom of the dish
Arrange a layer of ravioli flat in the dish in a single layer
Top with half the torn chicken and a third of the pesto
Sprinkle with half the mozzarella and half the cherry tomatoes
Add a second layer of ravioli, remaining chicken, and remaining pesto
Sprinkle with remaining mozzarella, parmesan, and cherry tomatoes
Bake for 25 minutes until golden and bubbly
Let cool slightly before serving
Notes
Use store-bought pesto ravioli for convenience
If using oil-based pesto, reduce olive oil to 1 tsp
For extra flavor, sauté garlic in olive oil before spreading
Can be assembled up to 24 hours in advance and refrigerated
Freezes well for up to 2 months
- Prep Time: 15
- Cook Time: 30
- Category: Quick Chicken
- Method: Baking
- Cuisine: Italian-American
- Diet: None
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg