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.
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.
QUESTIONS ANSWERED – HOW TO MAKE SPINACH RAVIOLI BAKE:
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!
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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!
- 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
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Preheat oven to 350F.
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In lasagna pan, add fresh chopped spinach.
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Sprinkle drained can of tomatoes evenly out over spinach.
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Next toss on the uncooked (but semi-thawed) ravioli.
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Drizzle on tomato sauce, then alfredo sauce. Use a spatula to smooth down the top a bit.
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Season top with ground black pepper.
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Add cheese evenly to top, garnish with herbs, if desired.
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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.
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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.
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Makes 10-12 servings.
