Spinach Alfredo Ravioli Bake Keeps Family Dinner Calm on Hectic Nights

Whether it’s the busy holiday season, start of a new school year, or other hectic time, you’ll love the simplicity of Spinach Alfredo Ravioli Bake – a dump-and-bake casserole recipe.

The simplicity and deliciousness of this spinach alfredo ravioli bake will make it your new busy-night dinner. Basically a dump-and-bake casserole, just layer up everything in a 9x13-inch baking dish (no stirring even needed) and bake for 30 minutes – serves a big family or hungry group!

This big family-sized dish is a lifesaver when you need a quick and satisfying option, especially for your vegetarian friends and family. Everyone loves it, even picky eaters.

Just gather all the ingredients and effortlessly layer them into a casserole dish. Then, let your oven do the work, transforming those humble ingredients into a mouthwatering, cheesy masterpiece. When it’s time to serve, you’ll have a warm and comforting dinner that’s sure to please everyone, leaving you with more time to enjoy the life going on in front of you!

This easy ravioli dump and bake recipe is also a welcomed dish at pot lucks, book clubs or to take to a homebound person.

Check out the 15-second tutorial on this easy dump-and-bake pasta casserole.

QUESTIONS ANSWERED – HOW TO MAKE SPINACH RAVIOLI BAKE:

Use frozen (thawed) or refrigerated ravioli, no need to pre-cook!

Should I use frozen or refrigerated ravioli? Either type will work – I prefer the frozen ones because they are more economical. There is no need to pre-boil them, I just let them set out for about 30 minutes to thaw some.

What if I don’t like spinach? The spinach can be omitted without any substitution. I just like the fact I’m sneaking in extra veggies my family will eat. If you’d rather, you can add about 8-ounces of other quick-cooking vegetables like sliced mushrooms, frozen peas, or a little cauliflower rice.  Don’t add veggies that take a long time to cook like potatoes, or brussels sprouts, or big chunks of broccoli, etc.

Get Creative: The recipe calls for cheese ravioli, but you can use any type filling you prefer! Bottled alfredo sauce also comes in a variety of flavors – at my store I found Cajun alfredo (what I used), Poblano Alfredo, Three Cheese Alfred and more. Use whatever sounds yummy to you.

Saving Leftovers: This recipe makes about 10-12 servings. IF you have leftovers, keep covered air-tight in the fridge for up to 4 days. Or, divide into individual portions and freeze for 3-4 months.  Defrost and reheat in microwave.

If you love quick and easy vegetarian pasta dishes, you’ll also love my Spinach & Cottage Cheese Gnudi!

The simplicity and deliciousness of this spinach alfredo ravioli bake will make it your new busy-night dinner. Basically a dump-and-bake casserole, just layer up everything in a 9x13-inch baking dish (no stirring even needed) and bake for 30 minutes – serves a big family or hungry group!

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Spinach Alfredo Ravioli Bake
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

The simplicity and deliciousness of this ravioli bake willmake it your new busy-night dinner. Basically a dump-and-bake casserole, justlayer up everything in a 9×13-inch baking dish (no stirring even needed) andbake for 30 minutes – serves a big family or hungry group!

Course: casserole, dinner, dinner, entree, Pasta
Cuisine: Italian
Keyword: blue cheese, casserole, dump and bake, ravioli
Servings: 10
Calories: 358 kcal
Ingredients
  • 36-40 ounces frozen thawed or par boiled or refrigerated cheese ravioli (or can sub another filling)
  • 5- oz bag fresh baby spinach chopped
  • 1 15- oz can petite cut tomatoes drained
  • 8- ounce can tomato sauce
  • 1 15- ounce jar alfredo sauce of choice plain or flavored – I used Cajun
  • 2 cups shredded mozzarella
  • 1/2 tsp ground black pepper
  • 1 tbsp chopped fresh herbs for top optional
Instructions
  1. Preheat oven to 350F.
  2. In lasagna pan, add fresh chopped spinach.
  3. Sprinkle drained can of tomatoes evenly out over spinach.
  4. Next toss on the uncooked (but semi-thawed) ravioli.
  5. Drizzle on tomato sauce, then alfredo sauce. Use a spatula to smooth down the top a bit.
  6. Season top with ground black pepper.
  7. Add cheese evenly to top, garnish with herbs, if desired.
  8. Cover casserole dish with foil and bake, until heated through and sauce and cheese bubbling) for about 30 minutes (take off foil last 10 minutes so top gets lightly golden). Let cool in dish for 5 minutes before serving.
  9. Store leftovers in air-tight container in fridge for up to 4 days, or portion into single servings and freeze in appropriate freezer container for up to 4 months.
  10. Makes 10-12 servings.
Recipe Notes

Vegetarian Mini BBQ “Meat” Loaf Muffins

Vegetarian Mini BBQ “Meat” Loaf Muffins are so good even without the ground beef (and, goodness, you know I love my beef). We all can benefit from eating more plants in our diet, whether a confirmed carnivore, adventurous omnivore, or full-fledged vegetarian.

Not your grandma's meatloaf but just as delicious make with lentils and oats! The spicy BBQ sauce gives this satisfying vegetarian meal some zing! So delicious, easy and suitable for meal prep. 398 calories and 21g per serving of two.

A balanced plate that varies from day to day, is best in my opinion. This vegetarian meatloaf is one of the dishes I like to prepare on nights when I’m not doing chicken, beef, or fish.  The protein count is still great, 21 grams per serving and 398 calories for TWO. Very filling and a good source of essential nutrients, especially dietary fiber (33% RDA) and iron (25% RDA).

Not your grandma's meatloaf but just as delicious make with lentils and oats! The spicy BBQ sauce gives this satisfying vegetarian meal some zing! So delicious, easy and suitable for meal prep. 398 calories and 21g per serving of two.

I use a jumbo muffin tin to create this meatloaf alternative, because I just prefer the crisper outside texture that the extra surface area of a muffin tin creates rather that smashing it all up in a loaf pan. Plus, the meatless muffins turn out great for making ahead in this manner and hold up well for freezer storage. This is a great vegetarian meal prep recipe, just double or triple your batch!

Check out the 15-second mini tutorial!

Putting this no meat meatloaf recipe together is as easy as cooking a pot of lentils and then smooshing it all up with the other ingredients before baking.

I don’t know why we don’t eat more lentils over here in the US. These little edible seeds in the legume family area food staple in so many other parts of the world – economical, nutritious and versatile! I used red lentils in this lentil loaf recipe, mainly I felt the color was best for an alternative meatloaf and they are already split, which means they cook faster than whole brown lentils. But no worries if you want to swap!

Not your grandma's meatloaf but just as delicious make with lentils and oats! The spicy BBQ sauce gives this satisfying vegetarian meal some zing! So delicious, easy and suitable for meal prep. 398 calories and 21g per serving of two.
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A bit Reduced Sugar BBQ Sauce in the “meat” mixture as well as brushed on top in the last 5 minutes of baking, gives these lentil loaves a little zing! Use whatever bottled sauce you prefer, or make your own – if you are a traditionalist, then ketchup!

NOTE: This is also a gluten-free recipe, however to make suitable for vegan lifestyle you need to swap out egg and cheese for non-dairy alternatives.

Disclaimer: This post contains affiliate links. I may receive a small commission, but the price to you remains the same. Proceeds offset operating costs for The Fit Fork, thank you!

5 from 7 votes
Not your grandma's meatloaf but just as delicious make with lentils and oats! The spicy BBQ sauce gives this satisfying vegetarian meal some zing! So delicious, easy and suitable for meal prep. 398 calories and 21g per serving of two.
Vegetarian Mini BBQ “Meat” Loaf Muffins
Prep Time
10 mins
Total Time
45 mins
 

Not your grandma's meatloaf but just as delicous make with lentils and oats! The spicy BBQ sauce gives this satisfing vegetarian meal some zing! So delicious, easy and suitable for meal prep. 398 calories and 21g per serving of two.

Course: dinner, dinner, entree, lunch
Cuisine: American, gluten free, vegetarian
Keyword: barbecue sauce, bbq, meatless
Servings: 2 servings (2 muffins each)
Calories: 398 kcal
Ingredients
  • 1 cup water
  • ½ cup red lentils
  • 1/4 cup diced white onion
  • ¼ cup diced white mushrooms
  • 1 tsp. minced garlic
  • ½ cup quick cooking oats
  • 3 oz. shredded cheddar cheese 2 tbsp reserved
  • 2 tbsp liquid egg product
  • 1/4 cup bottled BBQ sauce
  • 1/2 salt
  • 1/4 teaspoon black pepper
Instructions
  1. Bring water to boil in small sauce pan. Add lentils and simmer, covered, for 25 minutes or until lentils are soft and most water is evaporated.
  2. Drain and excess water from lentils and coarsely mash with a fork.
  3. Transfer lentils to mixing bowl; cool slightly.
  4. Mix in onion, mushrooms, garlic, oats and cheese.
  5. Mix in egg, 2 oz. of BBQ sauce, salt and pepper.
  6. Spoon evenly among 4 spots in jumbo muffin pan that has been prepped with cooking spray.
  7. Bake at 350 degrees for 20 minutes; remove and spread remaining BBQ sauce and reserved cheese over each. Cook 5 more minutes.
  8. Cool 5 minutes, loosens sides with knife to release from pan.

  9. A serving is TWO! Enjoy warm or keep in fridge up to 4 days, or freezer for 3 months.

Recipe Notes

Veggie & Labne Pizza with Pull-Apart Crust

This post is sponsored by Karoun Dairies as part of a blogger recipe contest.

Treat yourself to pizza night, but don’t you dare resort to frozen or consider take out.! That’s because I have something even easier and so much better — My Veggie & Labne Pizza with Pull-Apart Crust.


Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies.  So fun for a quick dinner or appetizer to share.

Ready in just about 30 minutes (can delivery beat that?!), this simple pizza for two (or one, if you’re real hungry) even features a homemade crust!

So much to say about this homemade crust. In need no rising, you just mix together three simple ingredients including flour (can swap in a gluten-free flour blend in needed), baking powder and labne (a thick, creamy, tangy kefir cheese resembling Greek yogurt, my opinion).  The labne helps keep the 3 ingredient crust delicious and tender on the inside, but crispy on the outside.

The flour-labne mixture will be a little crumbly, just ditch you spatula after a while and knead it together with your hands. Then, THIS IS NEAT, instead of doing a traditional crust rolled out and pinched up around the edges, make a pull-apart crust so that you (or you and a friend) can pull off a little pizza nibble at a time.

Labne Mediterranean style Kefir cheese from Karoun Dairies makes is the star in this three-ingredient, no-rise crust.

To do this, the big pizza dough ball is formed into smaller (about 1”) dough balls. This recipe yielded about 18 dough balls for me, but it doesn’t have to be a precise science. Those little balls are pressed down onto the pan (a 9” to 10” pan) until flattened into about ¼” thickness and the edges mostly meet. There may be a few places were a tiny bit of pan peeks through edge-to edge, that’s okay!

Labne Mediterranean style Kefir cheese from Karoun Dairies makes is the star in this three-ingredient, no-rise crust.

After the dough balls are pressed into the pan, top with cheese and veggies. Also, to make this pizza next level delicious and creamy, I like to dollop up to 1/2 cup more Labne Mediterranean Kefir Cheese. Then maybe a little more shredded cheese, because can you really have too much cheese on a pizza?!

Bake for about 15-20 minutes, top with extra garnishes as desired, and enjoy! You don’t even need a knife or pizza cutter to enjoy this pull-apart crust pizza recipe.  Just grab the edge and give a little tug and you will be rewarded with a bite-sized morsel of creamy, cheesy, veggie loaded goodness. I love a labne pizza!


Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies.  So fun for a quick dinner or appetizer to share.

I’m so glad I found this Labne Mediterranean kefir cheese. In the past I’ve made a similar crust with plain yogurt, but I don’t think it turned out as tender and satisfying.  


Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies.  So fun for a quick dinner or appetizer to share.
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 Since this may be a new type of cheese to you, let me tell you more about it. Labne Mediterranean Kefir Cheese from Karoun Dairies is a centuries-old, Mediterranean-style spreadable kefir. The taste is distinctively tangy, but pleasing! It’s smoother and thicker than yogurt and reminds me of a cross between Greek yogurt and cream cheese – oh my, so good and creamy!  It’s lower in fat than cream cheese and makes great alternative for a healthy lifestyle. Plus you also benefit from live probiotic cultures in every spoonful.

Visit Karoun Cheese to learn more or check them out on Facebook, Instagram, and Twitter for the latest news and recipes! #karoun, #karoundairies, #karounlabne, #labne

5 from 4 votes
Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies. So fun for a quick dinner or appetizer to share.
Veggie & Labne Pizza with Pull-Apart Crust
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

 Veggie & Labne Pizza with Pull-Apart Crust is a quickand easy dinner or appetizer solution that is ready in less than 30 minutes. Theno-rise, three-ingredient crust features labne, a creamy kefir cheese, thatkeeps the quick crust tender yet crispy. Try the genius tip to make a “pullapart” crust so no pizza cutter or knife required. Top with your favorite veggies. So fun for a quick dinner or appetizerto share.

Course: Appetizer, dinner, dinner, entree, pizza, starter
Cuisine: Italian, Mediterranean
Keyword: appetizer, blue cheese, labne, pizza
Servings: 2
Ingredients
  • ½ cup Karoun Mediterranean-style Labne Kefir cheese
  • 1 ½ teaspoons of baking powder
  • 1 cup flour or gluten-free flour baking blend
  • ¼ teaspoon garlic salt
  • 3/4 cup shredded mozzarella divided
  • 1/2 cup Karoun Mediterranean-style Labne Kefir cheese
  • 1/2 cup sliced mushrooms
  • 1/2 cup shredded spinach
  • ¼ cup red onion slices
  • ¼ cup chopped tomato
Instructions
  1. Preheat oven to 400F.
  2. In medium bowl, mix together Labne, baking powder and flour with spoon. Will be crumbly, then use hands to knead it together into a cohesive dough ball.
  3. Pinch of 1-inch dough balls (I got approximately 18) and place on a 9-inch to 10-inch pizza pan.
  4. Press balls down with fingers until flattened and edges mostly touching. It’s okay if there are a few spots of pan showing through.
  5. Sprinkle dough with garlic salt. Sprinkle with ½ cup shredded mozzarella and vegetables.
  6. Dollop up to ½ cup additional Karoun Mediterranean-style Labne Kefir cheese on top of veggies. Sprinkle with remaining ¼ cup of reserved mozzarella.
  7. Bake for approximately 12 minutes or until crust browned and cheese bubbling.
  8. No need for a knife or pizza cutter, just pull apart into pizza bites!

Veggie Enchiladas with Hatch Green Chile and Spinach Sauce

Looking to add more veggies to your diet in 2022? My Veggie Enchiladas with Hatch Green Chile – Spinach Sauce make it easy to enjoy a favorite comfort food while loading up on plenty of healthy vegetables.

Easy Veggie Enchiladas with Hatch Green Chile and Spinach Sauce offer loads of vegetables and a surprising amount of protein thanks to cottage cheese blended smooth. In fact, each enchilada has about of protein! Sauce is prepared in blender, and the casserole bakes up for 20 to 30 minutes in oven until bubbling! Great for make-ahead weeknight meals.

Veggies in the filling include corn, onions and zucchini (throw in mushrooms too, if you like) while the sauce made easily in a blender includes fire-roasted green chilies and spinach. The veggie filing reminds me of a quick side dish I often make, but now I’m stuffing it corn tortillas as the main dish.

white cheddar cheese, pepper jack and blended cottage cheese

When most people think of enchiladas without meat, they don’t exactly think “loads of protein.” However, these vegetarian enchiladas feature my secret low-fat protein boost ingredient – cottage cheese! I like to blend cottage cheese for a smooth texture and 1 ½ ounces has about 6 grams of protein, which how much is stuffed into the center of each enchilada (along with additional protein sourced from other ingredients that totals 19g per enchilada).

Easy Veggie Enchiladas with Hatch Green Chile and Spinach Sauce offer loads of vegetables and a surprising amount of protein thanks to cottage cheese blended smooth. In fact, each enchilada has about of protein! Sauce is prepared in blender, and the casserole bakes up for 20 to 30 minutes in oven until bubbling! Great for make-ahead weeknight meals.

Hatch green chile season is typically August through September, so sourcing fresh can be difficult if not impossible in the winter. I’ve found the next best thing is diced frozen hatch peppers that have already been roasted – I buy in bulk from The Hatch Chile Store and keep in freezer so I can satisfy my cravings year-round.  If you absolutely must substitute, a green chile salsa would be my next choice and then green chiles from a can after that.

Hatch Green Chile - fire roasted, peeled and frozen for convenience

The sauce comes together quickly in the blender. No need to simmer, a deep, complex flavor like it’s been on the stovetop all day already exists when using hatch that have been oven-blistered or fire-roasted.  I like to just pulse sauce ingredients together so everything stays chunky – but if it’s your preference, blend it smooth.

hatch green chile and spinach sauce for enchiladas

Assemble enchiladas with cottage cheese, cheddar cheese and sauteed veggies. Roll up and place seam-side down. Pour sauce evenly over top and sprinkle with a little extra cheese. Bake for 30 minutes and garnish as desired.

This post contains affiliate links.

5 from 4 votes
Easy Veggie Enchiladas with Hatch Green Chile and Spinach Sauce offer loads of vegetables and a surprising amount of protein thanks to cottage cheese blended smooth. In fact, each enchilada has about of protein! Sauce is prepared in blender, and the casserole bakes up for 20 to 30 minutes in oven until bubbling! Great for make-ahead weeknight meals.
Easy Veggie Enchiladas with Hatch Green Chile and Spinach Sauce
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Easy Veggie Enchiladas with Hatch Green Chile and Spinach Sauce offer loads of vegetables and a surprising amount of protein thanks to cottage cheese blended smooth. In fact, each enchilada has about of protein! Sauce is prepared in blender, and the casserole bakes up for 20 to 30 minutes in oven until bubbling! Great for make-ahead weeknight meals.

Course: dinner, dinner, entree, entree
Cuisine: Mexican, Southwestern
Keyword: casserole, hatch green chile, vegetarian, zucchini
Servings: 8 enchiladas
Ingredients
  • 1 tablespoon olive oil
  • ½ cup chopped white onion
  • 1 large zucchini chopped (between ¾ and 1 lb.)
  • 2 cups frozen corn kernels
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • ¼ cup white wine
  • 8 ounces 2% cottage cheese pureed smooth
  • 8 ounces pepper jack cheese grated
  • 8 ounces white cheddar grated
  • 16 ounces roasted hatch green chiles; skinned seeded and diced*
  • ¾ to 1 cup vegetable broth
  • 2 cups fresh spinach
  • ¼ cup half and half
  • ½ teaspoon each: cumin salt, ground black pepper
  • 8 white corn tortillas
Instructions
  1. Preheat oven to 375F.
  2. Add olive oil to large skillet and bring to medium-high heat. Add onion, corn and zucchini and sauté for 4 to 6 minutes until softening and getting brown on some of the edges. Add garlic and cumin, and sauté for 1 minute, stirring constantly. Add wine to deglaze pan and stir quickly for about 30 seconds to pull up the browned bits on skillet. Remove from heat and set aside.
  3. In 9” x 13” baking dish, arrange 8 corn tortillas. Pour an even amount of the pureed cream cheese in each as well as equal portions of the cheese (reserving ½ cup for the top).
  4. Spoon in approximately 2 heaping teaspoons of the vegetable mixture on top of cheeses. Roll up tortillas and turn seam to bottom of dish.
  5. In blend, pulse together green chiles, broth, spinach and half and half until coarsely blended – does not need to be smooth.
  6. Pour sauce across top of enchiladas and sprinkle top with remaining cheese.
  7. Bake at 375 F degrees for 20 to 30 minutes, or until bubbling and cheese lightly browning on top. Let cool for 5 minutes before sprinkling with additional garnishes like avocado, diced tomato, red onion, etc.

Butternut Squash Black Bean Enchilada Casserole | Vegetarian, Anti-Inflammatory

Kicking off January with a batch of comforting enchiladas – creative, delicious and healthy enchiladas at that!  Butternut Squash Black Bean Enchilada Casserole is great for meal-prep (can be cut into squares and frozen) and suitable for vegetarian diets, gluten-free diets and those following an anti-inflammatory diet.

Butternut Black Bean Enchilada Bake

Read on to get his inspired by the southwest enchilada casserole recipe. Continue reading