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Spinach Ravioli Bake Recipe
Spinach Ravioli Bake Recipe photo by Taste of Home

Spinach Ravioli Bake Recipe

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4.5 17
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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
TOTAL TIME: Prep: 5 min. Bake: 40 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Bake: 40 min.
MAKES: 4-6 servings

Ingredients

  • 2 cups spaghetti sauce
  • 1 package (25 ounces) frozen sausage ravioli or ravioli of your choice
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese

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.

Directions

  1. Place 1 cup spaghetti sauce in a greased shallow 2-qt. baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers.
  2. Bake, uncovered, at 350° for 40-45 minutes or until heated through and cheese is melted. Yield: 4-6 servings.
Originally published as Spinach Ravioli Bake in Casserole Cookbook 2001, p144

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Spinach Ravioli Bake

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 7, 2015

"Oh so easy and oh so good. Really loved this recipe. I add some pizza sauce along with the regular spaghetti sauce it was really really good!"

MY REVIEW
Reviewed Feb. 26, 2015

"Great taste! My store didn't have the standard pasta ravioli so I used the frozen breaded sausage ravioli. I used twice the sauce and baked half the time uncovered and then covered during the second half of the cook time. Turned out fantastic!"

MY REVIEW
Reviewed Feb. 17, 2015

"Great vegetarian dish when made with cheese ravioli."

MY REVIEW
Reviewed Feb. 13, 2015

"Looks good but the sodium content alone is over the top. I'll get my healthy spinach another way"

MY REVIEW
Reviewed Feb. 12, 2015

"Thank goodness this is so easy and another way to get our spinach. I followed the suggestion to use more sauce and cover it while in the oven for 15 minutes - turned out great. I didn't give it 5 stars because it probably would have been dry/hard as the recipe is written."

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