Name: Spinach Ravioli Bake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 20 ounces cheese ravioli (fresh or frozen); 8 ounces fresh spinach (chopped); 1 large onion (diced); 2 cloves garlic (minced); 1 tablespoon olive oil; 24 ounces marinara sauce (1 jar); 6 ounces mozzarella cheese (shredded)

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Introduction

This Spinach Ravioli Bake is a comforting and easy Italian-inspired dish perfect for weeknight dinners. Combining tender ravioli, fresh spinach, savory marinara sauce, and gooey mozzarella, it’s a crowd-pleaser that comes together quickly.

A white plate holds two visible layers of spinach ravioli covered in melted, creamy white cheese mixed with vibrant red tomato sauce that has small pieces of cooked spinach and herbs. The ravioli edges are slightly curled, and the sauce looks thick with chunks of tomatoes. Next to the pasta, there is a fresh green leafy salad with bits of small red tomatoes adding color. In the blurred white marbled background, a white casserole dish with more spinach ravioli topped with sauce and cheese is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 ounces cheese ravioli (fresh or frozen)
8 ounces fresh spinach (chopped)

1 large onion (diced)
2 cloves garlic

1 tablespoon olive oil
24 ounces marinara sauce (1 jar)

6 ounces mozzarella cheese (shredded)

Instructions

Step 1: Preheat your oven to 350˚F (175˚C).
Step 2: Cook the ravioli according to package instructions, but reduce the time slightly so they remain al dente. Drain and set aside.

Step 3: In a large skillet, heat olive oil over medium-low heat. Add the diced onion and cook, stirring often, until they begin to caramelize, about 6 to 8 minutes.
Step 4: Add minced garlic to the skillet, then stir in the chopped spinach. Cook, stirring regularly, until the spinach starts to wilt, about 3 to 4 minutes. Remove from heat.
Step 5: Spread about half a cup of marinara sauce on the bottom of a 2-quart casserole dish. Layer half of the cooked ravioli on top, then half of the remaining marinara, half of the spinach mixture, and half of the shredded mozzarella. Repeat the layers once more.

Step 6: Bake uncovered for 20 to 30 minutes, until the cheese is melted and bubbly around the edges.

Tips & Variations

For added flavor, sprinkle some grated Parmesan cheese between the layers or on top before baking.
Swap fresh spinach for frozen—just be sure to thaw and squeeze out excess water before adding.

Use your favorite marinara sauce or make a homemade version for a personal touch.
Try adding cooked mushrooms or Italian sausage for variety and extra heartiness.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350˚F until warmed through, or microwave individual portions on medium power, stirring halfway through for even heating.

How to Serve

A white oval baking dish filled with a layered ravioli casserole is shown. The bottom layer is a thick, chunky red tomato sauce mixed with bright green cooked spinach leaves. Above this is a layer of large, creamy white ravioli pasta pieces partly covered by more tomato sauce and spinach. The top layer is melted white mozzarella cheese spread thickly and topped with small pieces of fresh green basil. A large metal spoon is scooping out some ravioli from one side, showing the layers inside. The dish sits on a white marbled surface next to a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli without thawing?

Yes, you can cook frozen ravioli directly according to package instructions before assembling the bake. Just be sure to slightly undercook them so they don’t become mushy after baking.

Can I make this dish ahead of time?

Absolutely. Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if baking from cold.