Sheet Pan Spinach and Cheese Ravioli with Chicken and Veggies

Sheet Pan Spinach and Cheese Ravioli with Chicken and Veggies

Servings: 6 Preparation: 20 Mins


  • 1 package (20 oz.) Celentano Spinach and Cheese Ravioli
  • 1 zucchini, cut in half and into half moons
  • 1 medium red onion, sliced
  • 1 red bell pepper, seeds removed and sliced
  • 1 eggplant, cut in half and into half-moons
  • 4 garlic cloves, minced
  • ¼ cup olive oil
  • ½ bag frozen, grilled and ready chicken breast strips
  • 1 jar (16 oz.) marinara sauce
  • Salt and black pepper, to taste


Preheat oven to 350°F. Using half of an 18 X 13 inch sheet pan, spread a ½ cup of the sauce across the bottom of one section of the pan. Arrange ravioli over the sauce, using an additional ½ cup of sauce cover the top portion of ravioli with sauce. Heat additional sauce in small saucepan for serving. In a large bowl combine the vegetables and toss with the olive oil and season with salt and black pepper. Pour the seasoned vegetables onto the other half of the tray and add the chicken breast strips. Cover the entire tray with aluminum foil and bake for 20-25 minutes. Remove the foil and cook for 5 more minutes. Divide the ravioli among plates top with the vegetables and chicken and serve with additional warmed sauce. Serve immediately. 

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