Creamy Ravioli and Meatball Casserole


1 tablespoon canola oil or non-stick cooking spray
1 (15-ounce) jar Alfredo sauce
1 (10 3/4-ounce) can cream of chicken soup
1 tablespoon dried minced garlic
1 tablespoon favorite Italian seasoning blend
1 (18-ounce) package (or larger) of deli fresh pre-made cheese ravioli
12 ounces of frozen meatballs (about 12 meatballs)
2 (4-ounce) cans sliced mushrooms, drained (optional)
3 cups shredded mozzarella cheese


Preheat oven to 325 degrees F. Spray a 9″ x 13″ casserole dish with non-stick cooking spray or rub with canola oil.


In a small mixing bowl, stir together the Alfredo sauce, cream of chicken soup, and spices with a spoon until well mixed to make the sauce.

Pour 1/3 of the sauce mixture into the prepared casserole dish and spread all over the bottom of the pan with the back of a spoon.

Layer 1/2 of the ravioli over the sauce mixture. Sprinkle 1/3 of the mushrooms (optional) over the ravioli. Cut all 12 frozen meatballs in half, and layer half (6 meatballs or 12 halves) over the mushrooms and ravioli. Sprinkle 1 cup of mozzarella cheese over meatballs. Repeat this layer one more time: 1/3 of the sauce, 1/2 of the ravioli, 1/3 of the mushrooms, the rest of the meatballs, 1 cup of cheese.

Final layers: remaining sauce, 1/3 mushrooms, last cup of cheese.

Bake for 35 to 40 minutes in preheated oven until casserole is heated through and bubbly.

Remove from oven and let sit for 5 minutes before serving

jackie austin