Description
This baked ravioli is packed with ground chicken, plenty of cheese, and a rich tomato sauce. It’s hearty, filling, and comes together without much effort. No need to boil the ravioli, just layer it in the meaty tomato sauce, and everything cooks in one dish.
Ingredients
Scale
- 500 g ravioli fresh or frozen
- 500 g Ground chicken
- 1 ½ cups Mozzarella cheese (grated)
- 2 tablespoons olive oil
- 650 ml passata
- 1 small onion (chopped)
- 4 large garlic cloves (finely chopped)
- 1 tablespoon tomato paste
- 1 teaspoon chicken bouillon
- ½ teaspoon oregano
- ½ teaspoon thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 100 ml water
Instructions
- Preheat the oven to 180°C/350°F.
- Heat olive oil in a pan over medium heat. Add the ground chicken and cook, breaking it up, until about 80% cooked.
- Add the chopped onion, garlic, and tomato paste. Season with salt and black pepper, then cook until the chicken is fully cooked.
- Transfer the mixture to an oven-safe dish.
- Pour the passata (and water) over the cooked chicken, then season with black pepper, oregano, thyme, dried parsley, and chicken bouillon, stirring to combine.
- Add the ravioli and gently stir into the tomato sauce, making sure they are well coated.
- Top with grated mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10-15 minutes until the cheese is fully melted and slightly golden.
- Take it out of the oven. Portion into bowls, garnish with parsley for freshness, and serve with garlic bread or salad. Enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 694 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 90 mg
Keywords: Baked Ravioli, No Boil, Ground Chicken, Cheese, Tomato Sauce