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Super Easy Chicken Parm Ravioli Bake


This Chicken Parm Ravioli Bake has all the comforting flavors of chicken parmesan in a convenient casserole form. By using cheese-filled ravioli, this bake becomes extra cheesy, too!

Serving chicken parm ravioli bake with a spoon.

You will seriously not believe how easy this Chicken Parmesan Bake is. There is nothing like a meal that comes together with very little effort and satisfies the whole family. After all, who doesn’t love chicken parmesan?

We’re starting with frozen breaded chicken nuggets, adding ravioli, a jar of marinara and cheese… that’s it! Oh yeah, and a bit of fresh basil, just to make it legit.

This chicken parm ravioli bake is exactly what you need for busy weeknights. Just pair it with a side salad and you have a practically homemade meal that will fill up the biggest appetites and satisfy the pickiest eaters.

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What goes into this Recipe

The ingredients needed to make chicken parm ravioli bake.
  • Breaded Chicken: Using store-bought breaded chicken nuggets {or tenders} means that you don’t have to fool with chicken breasts or bread crumbs and the whole meal comes together in a flash. If you have shredded chicken breast, try this Chicken Parm Slider recipe.
  • Ravioli: I used cheese ravioli from the freezer section of the grocery store, but you can also use the refrigerated ravioli. The great news is that there is no need to cook them first.
  • Mozzarella Cheese: Shredded cheese will make this ravioli bake a true comfort food.
  • Marinara Sauce: You can use whatever brand of marinara sauce your family loves.

See recipe card for full information on ingredients and quantities.


Want to make this family favorite into a chicken alfredo ravioli bake? Just switch out the marinara for alfredo sauce. It’s that easy!

Using a jarred pasta sauce keeps this recipe super simple, but feel free to doctor up your sauce by adding garlic powder, onion powder, red pepper flakes, or Italian seasoning. You could even make it a bit creamy with a splash of heavy cream!

If you would rather not use ravioli go ahead and substitute it for any kind of pasta you like, tortellini and penne pasta would work great.

How to make Chicken Parm Ravioli Bake

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick cooking spray. In the prepared baking dish, combine the cooked ravioli and marinara sauce. Gently toss to coat the ravioli evenly.
  2. Sprinkle the parmesan cheese over the top of the ravioli mixture.
Combining the ravioli and sauce, then adding them to a pan with parmesan cheese.
  1. Arrange the chicken nuggets {or chicken strip pieces} in an even layer on top of the cheese.
  2. Sprinkle the shredded mozzarella cheese over everything.
Add chicken nuggets and mozzarella cheese to the top.
  1. Cover the pan with foil and bake for 20 minutes. Remove the foil and return to the oven for an additional 5-10 minutes or until heated through and the cheese is melted and lightly browned.
  2. Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh basil before serving.
Baking the casserole and adding fresh basil to the top for serving.

Expert Tips

  • Mix the ravioli and marinara together before adding them to the pan. This step will ensure that all of the ravioli are evenly coated.
  • Be sure to use fully-cooked chicken nuggets or tenders. That way you do not need to heat them up before adding them.
  • Let the baked dish rest for 5 minutes after baking before serving. This allows everything to set up nicely in the casserole dish and makes it easier to serve.
  • For a crispy cheesy topping and chicken, switch the oven to broil for 2-3 minutes at the end of baking. Watch carefully to prevent burning.

Storage and Freezing

Store: Leftovers can be stored covered in the refrigerator for 3-4 days. Reheat portions in the microwave or oven.

Freeze: This pasta bake freezes very well once fully cooked and cooled. Cut into portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Recipe FAQs

Can I use different ravioli fillings?

Absolutely! Cheese, meat, or veggie filled ravioli all work great in this recipe.

What sides go well with this dish?

Garlic bread sticks, caesar salad, roasted vegetables, or a simple green salad pair nicely.

Can I prepare this bake in advance?

Absolutely. You can assemble the entire unbaked casserole up to 24 hours in advance and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time when going straight from the fridge to the oven.

A serving of chicken parm ravioli bake on a white plate.

Do you love easy casseroles? Try these recipes…

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Serving chicken parm ravioli bake with a spoon.

Chicken Parm Ravioli Bake

Crispy breaded chicken and cheese filled ravioli are covered in marinara and cheese and baked to perfection.
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 461kcal
5 from 1 vote
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  • 1 bag fresh or frozen cheese ravioli {20 ounces}
  • 32 ounces marinara sauce
  • 1 pound frozen and breaded chicken nuggets {or chicken strips cut into pieces}
  • cup parmesan cheese
  • 2 cups mozzarella cheese {shredded}
  • 3 leaves basil {chopped}


  • Preheat the oven to 375 degrees.  Spray a 9×13 casserole dish with nonstick cooking spray. 
  • Mix the raviolis with marinara sauce and stir until coated.  Pour ravioli into the casserole dish and sprinkle with parmesan cheese.  Place the chicken nuggets evenly over the ravioli mixture. Top with mozzarella cheese.  Cover the dish with foil.
  • Bake for 20 minutes, remove the foil and bake for an additional 10-15 minutes or until heated through and the cheese has completely melted.  Sprinkle with chopped basil and serve.


  •  Make the casserole ahead of time and keep in fridge until ready to bake.  


Serving: 1serving | Calories: 461kcal | Carbohydrates: 34g | Protein: 37g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 1506mg | Potassium: 763mg | Fiber: 4g | Sugar: 7g | Vitamin A: 986IU | Vitamin C: 12mg | Calcium: 292mg | Iron: 8mg
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