Baked Chicken & Mozzarella Tortelloni with broccoli, corn and Alfredo sauce
20
min
cooking time
6
servings
Easy
difficulty

Baked Chicken & Mozzarella Tortelloni with broccoli, corn and Alfredo sauce

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Ingredients

  • One 20-ounces package Giovanni Rana Chicken Mozzarella Tortelloni
  • Three 10-ounces container Giovanni Rana Alfredo Sauce
  • 1 cup fresh corn or frozen corn thawed
  • 1 big head broccoli cut into florets
  • Butter or cooking spray to coat the pan
  • Salt and pepper to taste
20
min
cooking time
6
servings
Easy
difficulty

Preparation

Preheat the oven to 375° F. Coat a baking pan with butter or cooking spray. Blanch broccoli florets in hot salted water for 3-4 minutes, and drain.

In the same water, cook the Ravioli for 1 minute and drain, reserving ¼ cup of the pasta cooking water. In the meantime, warm the Alfredo Sauce in a large skillet over medium-high heat. Add the Ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.

Add the broccoli florets and corn and gently toss again. Transfer the Ravioli to the baking pan and bake for 15 minutes, until bubbly, then serve. If you want a golden top to your dish, broil for 2 minutes on high and serve.


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