Baked Ravioli with Spinach
A fast, cheesy baked ravioli loaded with fresh spinach and savory tomato sauce. Ready in 30 minutes, it’s protein-rich, fiber-packed, and perfect for a hearty weeknight dinner.
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.
