Alfredo Ravioli Bake

When I first got started on Pinterest, I didn’t do a very good job of checking to see where a pin lead before I repinned it.  I have much better etiquette now.  🙂  But, there are still some recipes on my boards that aren’t terrible helpful–either they don’t go anywhere at all or the recipe has to be significantly tweaked to make it doable at our house.  That was the case with a recipe for Baked Tortellini that sucked me in with it’s delicious looking photo.

The original recipe wasn’t difficult and the ingredients were fairly easy to come by, but it was written for a specific countertop cooking appliance that we don’t own.  Then there’s the fact that I do most of my grocery shopping at Aldi, which doesn’t carry tortellini or prosciutto, so here’s my basic kitchen/Aldi-friendly version.  Honestly, I think it would be worth making your own alfredo sauce instead of using the jar, if you have time, but store-bought alfredo has never been a favorite of mine.

Gather all your ingredients.  This goes fast.

After cooking the ravioli, per the package instructions, mix with chopped up bacon and alfredo sauce.

Pour your ravioli mixture into a casserole dish and top with shredded cheese.

Remove from oven and serve–it’s super hot, so if you have little ones like I do, make sure to scoop out their portion to cool a bit before you call them to the table.

Alfredo Ravioli Bake Recipe

  • 1 bag frozen cheese ravioli
  • 1 jar alfredo sauce, divided
  • 4 oz bacon
  • 8 oz shredded mozzarella cheese

Preheat oven to 375 degrees.

Cook ravioli as directed on the package.  Meanwhile, cut bacon into 1/2-inch pieces and spread 1/4 cup alfredo sauce on the bottom of a casserole dish.

In a large bowl, combine cooked and drained ravioli, remaining alfredo sauce, and bacon pieces.  Fold together gently to coat the ravioli with sauce and distribute the bacon, but being careful to not tear the pasta.

Pour the ravioli mixture into a casserole dish (mine is about 2 quarts) and spread evenly.  Sprinkle cheese over the top, trying to cover as much ravioli as possible.

Bake for 20-30 minutes, until cheese is bubbly and you achieve desired golden-brown-ness.


4 thoughts on “Alfredo Ravioli Bake

  1. Sounds and looks scrumptious! Alfredo is never a budget-friendly choice at my house. We always make our own sauce, and I refuse to use anything but legit Parmigiano Reggiano. Once you’ve tried it, it’s impossible to accept substitutes! So we save it for a once-in-a-while treat. (It’s better on our budget and our waistlines!)


    • Thanks for the question. I’ve made this both ways. If you precook the bacon, it stays crispy–this is how we prefer it. If you leave the bacon uncooked, it is still soft when the casserole is finished, but it tastes good. So, I guess it’s just up to your preferences and the amount of prep time you want to put into it. 🙂


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