Spinach Ravioli Bake
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
Ingredients
- 2 cups spaghetti sauce
- 1 package (25 ounces) frozen sausage ravioli or ravioli of your choice
- 2 cups shredded part-skim mozzarella cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup grated Parmesan cheese
Reviews
This recipe was a breeze to put together and was delicious. I loved the amount of spinach In this dish too.
I added some ground turkey but it was really great! Will definitely make again.
11/25/2019 I prepared this recipe. I'd used frozen jumbo-sized ravioli and 24-oz. of pasta sauce-the ravioli size was 24-oz. I'd kept the spinach and Parmesan cheese as is and I had used reduced-fat shredded Mozzarella cheese. Sampling this dish, I found the recipe to be very good.
This was a quick, easy weeknight meal. I just rearranged the order of the ingredients so that I ended with sauce and cheese on top. I also made sure to use a quality sauce since there wasn't any real cooking involved, just reheating.
I am giving this 4 stars but only after I tweaked it. The basic recipe was okay - but the order of ingredients and added ingredients needed some help - or they did to my way of thinking. I sauted 1/2 pound of ground beef in finely diced onion, salt and pepper and minced garlic. I also cut this recipe in half as there is only one of me for dinner. I used 1/2 package of the spinach and 2 cups of Prego worked fine for the 2 layers. I did cook my ravioli's in my pasta boat in the microwave for 16 minutes first. I layered sauce, spinach, ravs, cooked ground beef then cheese in my 1 1/2 quart casserole dish. Came out great when baked in a 350 over for 35-40 minutes to assure that the cheese was totally melted and everything was piping hot. Served with garlic french bread and a small green salad.
This recipe is decent. I followed some other reviewers tips and used the whole jar of sauce and covered it for the last 20 mins of baking. Also the layers are listed wrong. I did ravioli, spinach, sauce and then the cheeses. I would also recommend maybe using fresh spinach. It still came out well and tasted good
Quick and easy, fits the bill. A full jar of 24oz sauce is better, and next time I will put all the spinach between the two layers. Seems like that would be the best place.
It's ok. The order of layers is wrong; the spinach is too close to the top and becomes brown and crisp. I even covered it for the first 20 minutes as suggested by other reviewers. I also added the whole jar of sauce (its only an additional half cup), but think it would have been fine with 2 cups as stated in the recipe.
I used "fresh" ravioli (from refrigerator section) not frozen. I also added dollops of ricotta cheese between the layers and a top layer of the grated parmesan cheese (when baked, it forms a nice golden brown crunchy top layer).
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.