Description
Easy, comforting Tomato Spinach Ravioli Bake with layers of cheese ravioli, flavorful tomato spinach sauce, creamy ricotta, and melted mozzarella. Perfect for a weeknight dinner!
Ingredients
Scale
- 2 (25 ounce) packages of refrigerated cheese ravioli
- 2 tablespoons, extra virgin olive oil
- 4 cloves, minced garlic
- 1 medium, chopped onion
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 10 ounces, fresh spinach, roughly chopped
- 2 teaspoons Italian Seasoning
- 1/4 teaspoon (or more, to taste) red pepper flakes
- 1 teaspoon (or to taste) salt
- 1/2 teaspoon (or to taste) black pepper
- 15 ounces, whole milk ricotta cheese
- 1 large egg
- 1/2 cup, grated Parmesan cheese
- 2 cups, shredded Mozzarella cheese
- 1/4 cup, chopped (for garnish) fresh basil
Instructions
- In a large, deep skillet or pot over medium heat, add olive oil. Once heated, add minced garlic and chopped onion. Sauté for 5-7 minutes, stirring occasionally, until onion is translucent and garlic is fragrant.
- Pour in crushed tomatoes and tomato sauce. Stir well.
- Add chopped spinach and stir until it begins to wilt (2-3 minutes).
- Add Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir thoroughly.
- Bring to a gentle simmer, then reduce heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally.
- While the sauce simmers, in a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well until smooth. Set aside.
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of tomato sauce (about 1 cup) evenly over the bottom of the dish.
- Arrange half of the ravioli in a single layer over the sauce.
- Spoon half of the ricotta mixture evenly over the ravioli.
- Sprinkle 1 cup of shredded mozzarella cheese over the ricotta mixture.
- Pour another layer of tomato sauce (about 1-1.5 cups) over the mozzarella cheese.
- Arrange the remaining ravioli in a single layer over the sauce.
- Spoon the remaining ricotta mixture evenly over the ravioli.
- Pour the remaining tomato sauce over the ricotta mixture, making sure to cover all the ravioli.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the ravioli bake.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove the aluminum foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let it rest for about 10-15 minutes before serving.
- Garnish with chopped fresh basil before serving. Cut into squares and serve hot.
Notes
- Experiment with provolone, fontina, or goat cheese.
- Add cooked ground beef, Italian sausage, or pepperoni to the sauce. Brown the meat before adding it to the sauce.
- Add mushrooms, bell peppers, or zucchini to the sauce. Sauté them along with the onions and garlic.
- Add more red pepper flakes or cayenne pepper to the sauce.
- Assemble the ravioli bake ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time.
- Assemble in a freezer-safe dish, wrap tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a few extra minutes to the baking time.
- Prep Time: 25 minutes
- Cook Time: 60 minutes