A cozy casserole meets creamy indulgence in this Monterey Chicken Ravioli recipe. It’s a baked pasta dish layered with tender chicken, spinach, ricotta, gooey Monterey Jack, frozen cheese ravioli, and smothered in Alfredo sauce—then topped with crispy French fried onions for the ultimate crunchy finish. It’s comfort food that’s easy enough for a weeknight, but indulgent enough to serve to guests.
Why I Love This Recipe
I love how this dish hits every note I crave in a comfort meal: it’s rich, creamy, cheesy, and full of texture. The ravioli stays soft and tender, while the Monterey Jack adds melty goodness and a little tang. I throw in frozen spinach for a pop of color and some sneaky greens, and the crispy fried onions on top make every bite more addictive. It’s also simple to throw together—no need to pre-cook the ravioli—just mix, bake, and enjoy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cooked chopped chicken
frozen cheese ravioli
Alfredo sauce
sour cream
ricotta cheese
garlic cloves, minced
large eggs, lightly beaten
Italian Dressing Mix (just the seasoning packet)
frozen spinach, thawed and drained
shredded Monterey Jack cheese
French fried onions
salt and pepper to taste
Directions
I preheat the oven to 350ºF and lightly spray a 9×13-inch baking dish with cooking spray.
In a large mixing bowl, I stir together the ricotta, sour cream, eggs, Alfredo sauce, and Italian dressing mix.
I add in the shredded chicken, 1 cup of the shredded Monterey Jack cheese, spinach, frozen ravioli, and half of the French fried onions. I season it all with a little salt and pepper and mix everything until it’s fully combined.
I spread the mixture evenly in the baking dish, then top with the remaining cheese and fried onions.
I bake the dish uncovered for 30 to 40 minutes, until it’s bubbling and the top is golden and crisp.
Let it rest a few minutes before digging in—it will be piping hot!
Servings and Timing
This recipe makes about 10 servings—perfect for family dinner or potluck. Prep time: 15 minutes Cook time: 30-40 minutes Total time: 45-55 minutes
Variations
Ravioli options: I like cheese ravioli here, but spinach, mushroom, or even meat-filled ravioli work great too.
Cheese swaps: Instead of Monterey Jack, I sometimes use mozzarella, provolone, or a cheddar blend.
Add heat: A pinch of red pepper flakes or a few chopped jalapeños give it a nice kick.
Low-carb twist: Swap the ravioli for cooked zucchini ribbons or cauliflower florets for a lighter version.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for 3 to 4 days.
To reheat, I microwave individual portions for 1-2 minutes or until hot.
If I make it ahead, I assemble it fully, cover it with plastic wrap and foil, and refrigerate for up to 2 days or freeze for up to 4 months.
When ready to eat from frozen, I thaw it overnight in the fridge and bake as directed.
FAQs
How do I make this ahead of time?
I assemble the entire dish, cover it tightly, and store it in the fridge for up to two days. When I’m ready to bake, I just pull it out and cook as usual.
Can I freeze this casserole?
Yes, it freezes beautifully. I wrap it in plastic wrap and foil and freeze it for up to four months. I thaw it overnight in the fridge before baking.
Do I need to cook the ravioli first?
Nope! I add the frozen ravioli directly to the mixture—it softens perfectly while baking.
What if I don’t have Italian Dressing Mix?
I’ve swapped it out with a mix of dried Italian seasoning, onion powder, and garlic powder when I’m out of the packet. It still turns out delicious.
Can I use fresh spinach instead of frozen?
Absolutely. I just sauté it briefly to wilt it down, then drain off any extra moisture before mixing it in.
Conclusion
Monterey Chicken Ravioli is a warm, cheesy, easy-to-make casserole that I always find myself coming back to. It’s hearty, flavorful, and ideal for both family dinners and make-ahead meals. Whether I serve it with a crisp salad or roasted veggies, it’s always a crowd-pleaser—and the leftovers are just as good the next day.
Monterey Chicken Ravioli is a creamy, cheesy baked casserole layered with tender chicken, cheese ravioli, spinach, and Monterey Jack cheese, topped with crispy French fried onions. It’s comforting, easy, and full of flavor—perfect for family dinners or potlucks.
Total Time:45–55 minutes
Yield:10 servings
Ingredients
2 cups cooked chopped chicken
1 (25 oz) bag frozen cheese ravioli
1 (15 oz) jar Alfredo sauce
1/2 cup sour cream
1 cup ricotta cheese
2 garlic cloves, minced
2 large eggs, lightly beaten
1 packet Italian Dressing Mix
1 cup frozen spinach, thawed and drained
2 cups shredded Monterey Jack cheese, divided
1 1/2 cups French fried onions, divided
Salt and pepper, to taste
Instructions
Preheat oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray.
In a large mixing bowl, combine ricotta, sour cream, eggs, Alfredo sauce, garlic, and Italian dressing mix.
Add chicken, 1 cup of Monterey Jack cheese, spinach, frozen ravioli, and half of the French fried onions. Season with salt and pepper. Mix well.
Spread the mixture evenly in the baking dish. Top with the remaining cheese and fried onions.
Bake uncovered for 30–40 minutes, until bubbling and golden on top.
Let rest for a few minutes before serving.
Notes
Swap ravioli flavors—mushroom, meat, or spinach work well too.
Substitute Monterey Jack with mozzarella, provolone, or cheddar blend.
Add red pepper flakes or jalapeños for a spicy twist.
Use fresh spinach, sautéed and drained, in place of frozen if preferred.
Assemble ahead and refrigerate up to 2 days or freeze up to 4 months.
