Spinach Ravioli Bake Recipe
- 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
- 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.
1 cup: 470 calories, 17g fat (7g saturated fat), 67mg cholesterol, 1441mg sodium, 54g carbohydrate (7g sugars, 7g fiber), 27g protein.
Reviews for Spinach Ravioli Bake
"Very good and easy! I added a pound of hot italian sausage to the sauce, and used refrigerated tortellini and ravioli. I also only used half of the spinach."
"what a life saver!! Grandkids just dropped in and they were hungry! we all loved this dish. Thank you for sharing."
"We loved the flavor and simplicity of this dish! It came together quick and gave us time to get the rest of dinner ready and play with our new baby too while it baked! Hubby went back for a big plate of seconds!"
"Delicious! A great way for me to get my son to eat his vegetables bc he didn't even realize the spinach was spinach!! My son and I enjoyed it very much but my husband doesn't like spinach so I will be substituting broccoli for the spinach next time."
"Love it! I used a full jar of sauce and fresh spinach. I covered the dish as others suggested. Really quick and tasty!"
"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!"
"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!"
"Great vegetarian dish when made with cheese ravioli."
"Looks good but the sodium content alone is over the top. I'll get my healthy spinach another way"
"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."
"The recipe calls for 2 cups of Spaghetti sauce. I used a whole jar of Spaghetti sauce. If you "smother" the ravioli with sauce then it won't be hard. Yummy. Actually next time I make this I will follow cbybee suggestion and cover it for 20 minutes!"
"Really liked this but the ravioli was a little hard. Next time I will cook it first."
"Put this one in my recipe box. Very 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."
"My kids hated it. I would suggest using a lot more spaghetti sauce, that might help."
"So easy & yummy! I may double the spinach next time. We used beef ravioli.~ Theresa"
"This was so easy and so good. Definitely a keeper!"
"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!"
"This recipe is so good and very easy to make. It stays on our menu standby list."
"Absolutely Fantastic! I made the same dish using a home made Alfredo Sauce. My wife went crazy over it."
"Great dish! So easy to prepare and very yummy!"
"So easy to make, my kids enjoyed it and didn't even mind the spinach!"
"So easy and so yummy. Thanks for the recipe from my entire family."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.