This baked ravioli with spinach is a quick, comforting meal that’s as nutritious as it is delicious.
Loaded with protein from cheese and fiber-rich spinach, it’s a satisfying dinner that can easily fit into busy weeknights.
With minimal prep, wholesome ingredients, and an indulgent cheesy top, it offers a perfect balance of plant-based nutrients and good fats, making it ideal for family-friendly, stress-free cooking.
Baked Ravioli with Spinach
Equipment
- 1 large mixing bowl
- 1 (9”x13”) baking dish
- Measuring spoons
- Knife and cutting board
- Wooden spoon or spatula
- Aluminum foil
Ingredients
- 1 jar ~20 oz marinara or preferred pasta sauce
- 1 tsp Italian seasoning
- 2-3 cloves garlic minced (or ½ tsp garlic powder)
- ½ tsp kosher salt
- Pinch of red pepper flakes optional
- 10 –12 cranks fresh-ground black pepper
- 18 –20 oz refrigerated ravioli any flavor, uncooked
- 1 –2 cups fresh baby spinach chopped
- 2 cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat Oven Properly: Start by preheating your oven to 375°F (190°C). Make sure the oven rack is positioned in the center so the dish cooks evenly. Preheating ensures that when you place the ravioli in the oven, it begins cooking immediately and the cheese melts perfectly without overcooking the pasta.
- Prepare the Sauce Mixture: In a large mixing bowl, combine your marinara sauce with 1 teaspoon of Italian seasoning, minced garlic (or garlic powder), ½ teaspoon kosher salt, a pinch of red pepper flakes if using, and several twists of freshly ground black pepper. Stir thoroughly until all the ingredients are well incorporated. This mixture will infuse your ravioli with bold, balanced flavors that are aromatic and slightly spicy if you added the red pepper flakes.
- Layer Base Sauce: Pour about ½ cup of the sauce mixture into the bottom of a 9”x13” baking dish. Use the back of a spoon or a spatula to spread it into an even, thin layer across the bottom. This ensures that the ravioli won’t stick and gives the first layer of flavor to every bite.
- Arrange First Ravioli Layer: Place half of the uncooked ravioli in a single layer over the sauce. Make sure each ravioli sits flat and they’re not stacked, which allows them to cook evenly and absorb the sauce.
- Add First Cheese and Spinach Layer: Spoon about half of the remaining sauce over the ravioli, spreading gently to cover them evenly. Sprinkle half of the chopped spinach over the sauced ravioli. Follow with half of the shredded mozzarella and a sprinkling of Parmesan. This layering step ensures that every bite has a perfect balance of sauce, cheese, and greens.
- Add Second Ravioli Layer: Place the remaining ravioli on top of the first layer, again making sure they are in a single layer. This second layer will be coated with the remaining sauce, spinach, and cheeses in the next step.
- Top with Remaining Sauce and Cheese: Spread the remaining sauce evenly over the second ravioli layer. Add the rest of the chopped spinach, mozzarella, and Parmesan cheese. Pat lightly to ensure everything is evenly distributed. This final layer will create a gooey, cheesy top that bubbles beautifully in the oven.
- Cover and Bake Initially: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 15 minutes. Covering the dish traps steam, which helps the ravioli cook through without drying out the cheese or sauce.
- Uncover and Finish Baking: After 15 minutes, carefully remove the foil. Continue baking for another 5–10 minutes, until the sauce is bubbling and the cheese is completely melted. The cheese should be soft, gooey, and lightly golden around the edges. If desired, you can switch the oven to broil for the last 1–3 minutes (only if using a metal or ceramic pan, not glass) to achieve a lightly browned, crispy cheese top.
- Garnish and Serve: Remove the baked ravioli from the oven and let it sit for 2–3 minutes to slightly set, making it easier to serve. Sprinkle fresh parsley or basil over the top for a pop of color and fresh flavor. Use a spatula to carefully scoop portions onto plates and enjoy while hot.
- Optional Make-Ahead Tip: You can assemble this dish up to 2 days in advance. Keep it tightly covered in the refrigerator and bake when ready. For freezing, wrap tightly and freeze for up to 3 months, defrost overnight or bake directly from frozen with an additional 30 minutes of cooking time.
Notes
- Flexible Ingredients: This recipe is forgiving—feel free to adjust the amount of spinach, cheese, or sauce according to your taste or what you have on hand.
- Cheese Options: Try mixing mozzarella with provolone or fontina for a different flavor profile without altering the cooking time.
- Ravioli Variations: Any flavor of refrigerated or frozen ravioli works well, from cheese-filled to spinach or even meat varieties.
- Pan Sizes: A 9”x13” pan works best, but smaller pans (8”x8” or 9”x9”) are perfect for halving the recipe.
- Broiling Caution: Broil only in metal or ceramic pans for a golden top; avoid glass to prevent cracking.
- Make-Ahead Convenience: Assemble up to 2 days in advance for effortless weeknight dinners.
Chef’s Secrets For Perfect Results
The secret to perfectly baked ravioli lies in layering and timing.
Start with a thin layer of sauce at the bottom to prevent sticking and add moisture.
Don’t overcrowd the ravioli—single layers cook evenly and absorb sauce beautifully.
Fresh spinach adds color and nutrition, but if using frozen, make sure it’s fully thawed and squeezed dry to avoid excess liquid.
For an extra flavor boost, mix half of your cheese with ricotta for creaminess.
Lastly, letting the dish rest for a few minutes after baking allows flavors to meld and makes serving easier.
Serving Suggestions For Maximum Enjoyment
Baked ravioli pairs beautifully with crisp salads and lightly seasoned vegetables.
A simple arugula or mixed greens salad with a balsamic vinaigrette balances the richness of the cheese.
For a heartier meal, serve alongside garlic bread or roasted asparagus.
You can also top individual servings with fresh herbs, a drizzle of extra virgin olive oil, or a sprinkle of chili flakes for added depth.
It’s versatile enough for casual weeknight dinners or weekend entertaining with friends and family.
Storage Tips To Keep Fresh
Leftovers can be stored in the refrigerator for up to 3 days.
Cover tightly with foil or plastic wrap to maintain moisture and prevent the cheese from drying out.
To reheat, bake at 350°F (175°C) for 10–15 minutes until warmed through, or microwave individual portions for convenience.
For longer storage, this dish freezes well for up to 3 months.
Wrap tightly in multiple layers of plastic or foil, and thaw overnight in the fridge before baking.
Baking directly from frozen works too—just add 30 minutes to the cooking time and cover with foil initially.
Frequently Asked Questions
1. Can I use frozen ravioli instead?
Yes, frozen ravioli works perfectly. There’s no need to thaw beforehand.
Simply increase the baking time by 5–10 minutes and ensure the sauce is evenly distributed to prevent sticking.
2. Can I make this vegan or dairy-free?
Absolutely. Use plant-based cheese alternatives and vegan ravioli.
Nutritional yeast can add extra flavor if you want a cheesy taste without dairy.
3. Is it necessary to cover the dish with foil?
Covering the dish for the first part of baking traps steam, ensuring the ravioli cooks evenly and stays moist.
Removing the foil at the end allows the cheese to brown and bubble beautifully.
4. Can I add other vegetables?
Yes! Mushrooms, zucchini, or bell peppers can be layered with the spinach.
Sauté denser vegetables first to soften them before adding to ensure even cooking.
5. How can I make it extra cheesy on top?
For a golden, bubbly top, mix mozzarella with a little provolone or cheddar.
If using a metal or ceramic dish, broil for 1–3 minutes at the end—but avoid broiling in glass dishes to prevent cracking.
