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RECIPE: Baked Pesto Ravioli with Chicken (meal prep)
Ravioli is a staple found in the refrigerator or freezer section of most grocery stores. We use the cheese-filled variety here, but you can use any kind you like. Omit the cooked chicken, if desired.
RECIPE (serving size for 3, because trust us, you'll want extras)
INGREDIENTS
✨ nonstick cooking spray
✨ 6 pounds cheese-filled ravioli, fresh or frozen
✨ 3 pounds cooked chicken breast in 1/2 inch slices
✨ 2 cups chicken broth
✨ 6 cups zucchini, cut in 1/2 inch rounds
✨ 1 1/2 cups red bell pepper, chopped into 1/2 inch pieces
✨ 1 cup chopped scallions
✨ 1 1/2 cups store bought basil pesto sauce
✨ 1 1/2 teaspoons kosher salt
✨ 1 1/2 teaspoons black pepper
✨ 3 cups (12 oz) grated parmesan cheese.
INSTRUCTIONS:
1. Spray 3 9x13 inch baking dishes with nonstick cooking spray
2. Combine the ravioli, chicken, chicken broth, zuchinni, bell pepper, scallions, pesto, salt, pepper in a large bowl
3. Stir gently to mix the ingredients
4. For a triple batch, divide the remainder equally between 2 resealable freezer bags.
For dinner tonight:
1. Preheat the oven to 350 degrees Fahrenheit
2. Cover the dish with aluminum foil
3. Bake for 1 hour or until bubbly
To freeze: label, date, and freezer for up to 3 months. Thaw at room temperature before baking as directed above.
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