Baked Ravioli with Spinach
Easy, cheesy, and comforting, with a smidge of greens thrown in for good measure. Ready in about 30 minutes, with minimal prep and clean-up, this is the perfect crowd-pleasing dinner for busy nights.
Ingredients
- 1 (~20 ounce) jar marinara sauce or any other pasta sauce you like
- 1 teaspoon Italian seasoning
- 2-3 cloves garlic minced, or 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- pinch red pepper flakes optional
- 10-12 cranks fresh-ground black pepper
- 18-20 ounces refrigerated ravioli any flavor, uncooked
- 1-2 cups fresh baby spinach chopped
- 2 cups shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- fresh parsley or basil optional garnish
Instructions
- Preheat oven to 375 degrees F.
- Combine sauce, Italian seasoning, garlic, salt, red and black pepper in a large mixing bowl. Stir well to combine. Pour about 1/2 cup of the mixture into a large baking dish (9”x13” or similar) and spread into a thin, even layer across the bottom.
- Arrange half of the ravioli in a single layer over the sauce. Top with about half of the remaining sauce, followed by about half of the spinach, mozzarella, and Parmesan.
- Add remaining ravioli, followed by remaining sauce, spinach, and cheese.
- Cover with foil and bake for 15 minutes. Remove foil and bake for another 5-10 minutes. You'll know it is ready when the sauce is bubbling and the cheese fully melted. (See note about broiling.) Sprinkle lightly with fresh herbs, if desired, and serve.
Notes
- No Stress: The amounts in this recipe are very flexible. Use a little more or less of anything, it’s very forgiving.
- Broiling: If you are using a ceramic or metal baking dish and want a nicely browned top, go ahead and broil the dish for the last 1-3 minutes of cooking time. Do not broil if using a glass or Pyrex baking dish, however. They can sometimes crack (or even explode!) from the extreme direct heat.
- Halving: This recipe halves well, just bake in an 8”x8” or 9”x9” pan instead. Or, make the full recipe, but make in two smaller pans and save one in the freezer.
- Making Ahead: Baked ravioli can be prepped up to 2 full days in advance. Assemble it fully, cover tightly with foil, then store in the fridge until ready to bake. I find that after more than 48 hours in the fridge, the texture is less than ideal.
- Freezing: Baked ravioli can also be prepped and frozen for up to 3 months. Cover it very tightly and wrap in an extra layer of plastic wrap or a freezer-safe bag if possible. Defrost overnight in the refrigerator before baking, or bake straight from frozen by adding at least 30 minutes to the cooking time.
Nutrition Estimate
Calories: 421 kcal, Carbohydrates: 42 g, Protein: 22 g, Fat: 19 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Cholesterol: 75 mg, Sodium: 1452 mg, Potassium: 377 mg, Fiber: 4 g, Sugar: 6 g, Vitamin A: 1136 IU, Vitamin C: 8 mg, Calcium: 230 mg, Iron: 10 mg
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