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)jarmarinara sauceor any other pasta sauce you like
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.