Description
A simple baked dish featuring ravioli with tomato and spinach flavors.
Ingredients
Scale
- 1 (25 ounce) package refrigerated cheese ravioli
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces fresh spinach
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the ravioli according to package directions until al dente. Drain well and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and cook for 1 minute more until fragrant.
- Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring the sauce to a simmer.
- Add the fresh spinach to the sauce, stirring until it wilts. This takes about 2-3 minutes.
- Gently fold the cooked ravioli into the tomato spinach sauce.
- Pour the ravioli mixture into the prepared baking dish.
- Sprinkle the mozzarella cheese evenly over the top, followed by the Parmesan cheese.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
- Let the dish rest for 5 minutes before serving.
Notes
- You can substitute frozen spinach for fresh; thaw it first and squeeze out excess water.
- For a richer flavor, use whole milk mozzarella cheese.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 5
- Protein: 22
- Cholesterol: 45
Keywords: ravioli bake, tomato spinach, cheese ravioli, baked pasta, vegetarian dinner