CHEESE RAVIOLI LASAGNA ALFREDO

Cheese Ravioli Lasagna Alfredo image

This one of my favorite concoctions! Sinfully rich and comforting on a cold, autumn evening. Serve with a salad and garlic bread. Photo by Caroline Cooks

Provided by Kelly Williams

Categories Pasta

Time 1h

Number Of Ingredients 11

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Ingredients

1 bag frozen cheese-filled ravioli, cooked and drained
2 boneless skinless chicken breasts, cubed
1 tsp garlic
salt and pepper to season
1 (1 lb.) jar bertolli or 3 brothers alfredo sauce, ragu is "so-so"
1 (8 oz.) cont. fresh sliced mushrooms
1 small red bell pepper, diced
sliced black olives, as many as you'd like in there
1 (2 cup) pkg. sargento mexican 4-blend shredded cheese
1 (16 oz.) cont. ricotta cheese, if you don't like ricotta you can sub cottage cheese
grated parmesan cheese, the green can kind or fresh grated

Steps:

1. Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done. Stir in mushrooms and olives. (I use about a half a can of olives.) In lightly greased 13x9 pan layer: 1/2 cheese raviolis. 1/2 chicken mixture. 1/2 of the ricotta or cottage cheese. Sprinkle with parmesan cheese. 1/2 of the alfredo sauce. 1/2 of the shredded cheese. Repeat. Bake in 350º oven, covered, for 30 minutes. Uncover and bake 5-10 minutes longer. *Can sub cooked and drained italian sausage if preferred.

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