Shelly's Recipe

ALFREDO RAVIOLI BAKE

Category: Pasta - Baked

2 tbsp butter
1 1/4 lb boneless skinless chicken breast cubed
1 (8 oz) pkg sliced fresh mushrooms
1 (16 oz) jar Alfredo sauce
1 (25 to 27 1/2 oz) pkg frozen cheese-filled ravioli
1 large red bell pepper, chopped
2 cups Mozzarella Cheese, shredded
1/4 cup shredded Parmesan cheese

Heat oven to 350. Melt butter in a skillet until sizzling; add chicken. Cook until is lightly browned. Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender. Do not drain.

Spread 1/2 cup sauce into greased 13x9 inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover with foil.

Bake for 45 minutes. Remove foil; sprinkle with remaining cheeses. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.