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This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli—straight from the bag without boiling or thawing—saves so much time.—Susan Kehl, Pembroke Pines, Florida
Nutritional Facts 1 serving (1 cup) equals 470 calories, 17 g fat (7 g saturated fat), 67 mg cholesterol, 1,441 mg sodium, 54 g carbohydrate, 7 g fiber, 27 g protein.
Originally published as Spinach Ravioli Bake in Casserole Cookbook , p144
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Feb. 01, 2013 by Harley1693
Really liked this but the ravioli was a little hard. Next time I will cook it first.
Reviewed on Jan. 13, 2013 by cbybee
Put this one in my recipe box. Every easy and quick to throw together. Family loved it. I too added a little more sauce and covered the first 20 minutes. I also added a little Italian seasoning.
Reviewed on Nov. 10, 2012 by stacienbob
My kids hated it. I would suggest using a lot more spaghetti sauce, that might help.
Reviewed on Apr. 23, 2012 by lurky27
So easy & yummy! I may double the spinach next time. We used beef ravioli.~ Theresa
So easy & yummy! I may double the spinach next time. We used beef ravioli.
~ Theresa
Reviewed on Apr. 06, 2012 by dawnrosanne
This was so easy and so good. Definitely a keeper!
Reviewed on Aug. 16, 2011 by tstreich
This is great! I did increase sauce by about a cup. I used shredded Parmesan instead of grated, but just because I had it on hand and an Italian blend cheese instead of mozzarella which I think added more flavor than mozzarella would. I baked 20 minutes covered and uncovered for the last 20-25 minutes, this helped to retain moisture. Awesome dish that my picky husband devoured!
Reviewed on Aug. 04, 2011 by thewyatts4
This recipe is so good and very easy to make. It stays on our menu standby list.
Reviewed on Mar. 07, 2011 by Mike DuBord
Absolutely Fantastic! I made the same dish using a home made Alfredo Sauce. My wife went crazy over it.
Reviewed on Apr. 21, 2010 by markarrie
Great dish! So easy to prepare and very yummy!
Reviewed on Jan. 27, 2010 by KeriMadeira
So easy to make, my kids enjoyed it and didn't even mind the spinach!
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