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Baked Pesto Ravioli with Chicken

Source of Recipe

WKRG


Recipe Introduction

Ravioli is a staple found in the refrigerator or freezer section of most grocery stores. We use the cheese-filled variety here, but you can use any kind you like. Omit the cooked chicken, if desired.

List of Ingredients

Baked Pesto Ravioli with Chicken


Serves cooking spray
2 pounds cheese-filled ravioli, fresh
Or Frozen
1 pound cooked chicken breasts in
½ inch slices
2 cups zucchini, cut into 1/2-inch
rounds
2/3 cup chicken broth
½ cup red bell pepper, chopped
into ½-inch pieces
½ cup chopped scallions
½ cup store-bought basil pesto
sauce
1/2 teaspoon kosher salt
½ teaspoon black pepper
1 cup (4 ounces) grated Parmesan cheese
Spray one 9 x 13-inch baking dish with nonstick cooking spray.


Recipe



Putting the pasta together

Combine the ravioli, chicken, chicken broth, zucchini, bell pepper, scallions, pesto, salt,

pepper, and Parmesan in a large bowl. Stir gently to mix the ingredients. If you are preparing a triple batch, divide the remainder equally between two resealable freezer bags.
For dinner tonight

Preheat the oven to 350â—¦F. Cover the dish with aluminum foil and bake for 1-1/2 hours or
until bubbly.

To freeze

Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as
directed above.