Baked Ravioli with Spinach and Mushrooms
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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. Now, this dish comes together rather easily and I did a short reel on Instagram on how to make it. So, if you’d like to have a look, click here.
To veganize this recipe, use vegan ravioli and vegan mozzarella cheese shreds and vegan Parmesan cheese.
If you enjoy this Baked Ravioli with Spinach and Mushrooms, then give my Creamy Italian Cheese Tortellini Soup a try!
Get the Recipe: Baked Ravioli with Spinach and Mushrooms
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
- 1 teaspoon dried Italian herb seasoning, optional if your sauce already has herbs in it
- 24 ounces marinara sauce, jarred or homemade
- ¼ teaspoon ground black pepper
- fine sea salt, to taste
- 20 ounces cheese ravioli, found in the refrigerated section of grocery store
- 4 cups baby spinach, roughly chopped
- 2 cups mozzarella cheese, shredded
- ¼ cup freshly grated Parmesan cheese, plus more for topping
Optional Topping:
- fresh basil, torn
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. Enjoy!
Hi Michelle!
Can I make this recipe with the same instructions but with without fresh ravioli? My store doesn’t have fresh in stock today!
Hi Caroline. Sorry for the delay. I honestly haven’t tried this dish with frozen ravioli. However, if you choose to use frozen, either dethaw them first or you will have to add 10 – 15 minutes or so to the baking time.
Thanks! I was lucky enough to to find some fresh ravioli and the dish was amazing! Thank you again for the recipe!
Wonderful! Happy you enjoyed it!
I’m committed to expanding my culinary horizons this year and trying new recipes is among the ways I’m hoping to accomplish that goal… This sounds delicious and super easy… I’ll definitely give this a try! Thanks!
Hi Quint! Thanks for visiting! Well that’s awesome! Hope that you enjoy it!
I used frozen beef ravioli with the recipe and it tasted delicious, I did let the frozen ravioli thaw out a bit, not completely.
Hi Gloria! Wonderful! So happy you enjoyed it! Thank you for giving the recipe a try!
Just a quick clarification — is the cheese ravioli cooked before layering it in the casserole ? Thanks!
Hi there. No. That’s the other great thing about this dish. The ravioli cooks in the dish and there’s no need to pre-cook or boil the ravioli prior to. It will be overcooked in my opinion if you do that. I used the Buitoni brand (if it’s available where you live) that I find typically in the dairy section of the grocery store.
Thank you! I look forward to trying out this recipe!
My pleasure. Hope you enjoy!
absolutely delish! was a hit in the house – even with the picky eaters! I added half a grated carrot to the sauce for some extra veg, and used beef ravioli.
Hi Ella! Oh wonderful! So happy you and “the picky eaters” enjoyed it! Haha! 🙂 Love the addition of carrots as well! Thanks for giving the recipe a try!
Easy and good. We really liked the addition of the chunky mushrooms in the sauce with the pasta. I let the sauce simmer a bit with a large piece of fresh basil in it as I have an abundance that needed to be used. I also added some of the fresh spinach to the sauce in addition to layering between the ravioli. Trader Joes had fresh corn, burrata and basil ravioli so I used that for the 2nd layer of ravioli.
Oh wonderful! Love your additions! Thanks so much for giving this recipe a try Danita!!
Everyone loved it. Comfort food at it’s best and much easier to put together than lasagna.
Hi Rae! Oh wonderful!!! So happy everyone loved it!! Yaay!!