Baked Ravioli with Spinach and Mushrooms is my definition of the ultimate comfort food. Not to mention, I love how relatively simple this dish can be.
I like to add spinach and mushrooms to my dish to make it a little heartier, but if you want to keep this dish super simple and just use cheese and sauce without the other accompaniments you can easily do that. You can also use other types of ingredients such as “beef” crumbles or other veggies such shredded carrots or kale. Or you could even top this dish with veggie meatballs or veggie pepperoni to make it a bit more fun. It’s totally up to you and that’s why I love this dish so much.
For the ravioli, I use smaller sized fresh cheese ravioli’s for this dish, but you can use whatever flavor ravioli that you choose. There’s so many different kinds out now days. You can also use the same amount of fresh cheese tortellini’s. They are a great substitution, if you’d like to swap those out.
To veganize this recipe, use vegan ravioli and vegan mozzarella cheese shreds and vegan Parmesan cheese.
Table Of Contents
Baked Ravioli with Spinach and Mushrooms
Baked Ravioli with Spinach and Mushrooms is my definition of the ultimate comfort food. Not to mention, I love how relatively simple this dish can be. I like to add spinach and mushrooms to my dish to make it a little heartier, but if you want to keep this dish super simple and just use cheese and sauce without the other accompaniments, you can easily do that.
Ingredients
- a good drizzle of olive oil, extra-virgin
- 8 ounces baby bella mushrooms, thinly sliced
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herb seasoning, optional if your sauce already has herbs in it
- 1 teaspoon dried Italian herb seasoning, optional if your sauce already has herbs in it
- 24 ounces marinara sauce, jarred or homemade
- 24 ounces marinara sauce, jarred or homemade
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground black pepper
- fine sea salt, to taste
- fine sea salt, to taste
- 20 ounces cheese ravioli, found in the refrigerated section of grocery store
- 20 ounces cheese ravioli, found in the refrigerated section of grocery store
- 4 cups baby spinach, roughly chopped
- 4 cups baby spinach, roughly chopped
- 2 cups mozzarella cheese, shredded
- 2 cups mozzarella cheese, shredded
- ¼ cup freshly grated Parmesan cheese, plus more for topping
- ¼ cup freshly grated Parmesan cheese, plus more for topping
Instructions
- Arrange a shelf on the top third of the oven and pre-heat to 375 degrees.
- Heat the oil in a large skillet over medium-low heat. Add in the mushrooms and onions and sauté until the vegetables have softened, about 8 to 10 minutes. Stir in garlic and dried Italian herb seasoning and sauté until fragrant, about 1 minute. Stir in the marinara sauce, a ½ cup of water (if using jarred sauce...I like to pour the water into the jar and swish it around to get the rest of the sauce in the jar and then pour it in), pepper, salt and simmer for 5 minutes to let the flavors meld. Taste and add more seasoning, if needed.
- In a 9×13 or 2.75 to 3 quart baking dish, add in a cup of sauce as the first layer in dish. As pictured above, add a layer of ravioli (half of your ravioli). Add the layer of spinach, a half cup of sauce, and then 1 cup mozzarella cheese.
- Next, add the remaining ravioli, sauce, and mozzarella cheese. Then top with the freshly grated parmesan cheese. Be sure to cover all ravioli with the sauce and cheese.
- Cover the dish with aluminum foil and place in the oven. Bake for 20 minutes, remove from the oven and remove the foil. Then return to the oven, uncovered, until cheese is melted, bubbly, and golden, about 20 more minutes. (If you'd like the top to be slightly more browned on top, then place it under the broiler for a minute or two.)
- Serve with fresh basil and parmesan cheese, if desired.
Nutrition Information:
Amount Per Serving: Calories: 491Total Fat: 21gSaturated Fat: 9gCholesterol: 84mgSodium: 1446mgCarbohydrates: 50gFiber: 5gSugar: 7gProtein: 26g
