Shortcut to a Hearty Meal: No-Boil Ravioli Bake
As the weather gets colder (at least relatively speaking, here in Texas), there’s nothing like a warm, hearty meal at the end of the day. I love a good slow cooker meal, but there isn’t always time to prep before heading out the door in the morning. Enter: ravioli bake! It can be put together and thrown in the oven in the afternoon, making for a satisfying dinner which – bonus – only takes one dish to make.
This meal is also customizable – it contains spinach but you could add other vegetables of your choice, like a can of diced tomatoes (drained) or some chopped mushrooms (I’d suggest about a cup). For extra protein, you can layer cooked ground turkey or beef in with the sauce or add 1-2 cups of cooked, shredded chicken.
I hope you enjoy this as much as my family does!
Ravioli Bake
Serves: 6 Prep Time: 10 minutes. Cook Time: 40 minutes. Total Time: 50 minutes
Ingredients:
1 20-ounce package refrigerated cheese (or cheese and spinach) ravioli, uncooked
1 32-ounce jar low-sodium marinara sauce (4 cups) – you can also make a mix of 2 cups regular marinara sauce plus 2 cups no salt added tomato sauce
2 cups shredded mozzarella cheese
3 cups fresh spinach, torn into large pieces
Consider salt, pepper, Italian seasoning and garlic to ramp up the flavor!
Directions:
Preheat oven to 350o F. Grease a 9x13-inch baking dish with cooking spray.
Pour about ¾ cup marinara sauce into the bottom of the baking dish.
Arrange half of the ravioli in a single layer on top of the sauce.
Layer 1.5 cups spinach, half of the marinara sauce, and 1 cup shredded mozzarella cheese on top.
Repeat the process – top with the remaining ravioli in a single layer, followed by 1.5 cups of spinach, the rest of the marinara sauce, and the remaining cup of mozzarella cheese.
Cover baking dish with foil and bake for 35 minutes, or until hot in the center.
Remove the foil and lightly brown the top by returning to the oven and broiling for 1-2 minutes.
Recipe adapted from https://thecozycook.com/baked-ravioli/