Baked Ravioli with Spinach and Mushrooms

Baked Ravioli with Spinach and Mushrooms

Looking for the ultimate comfort food that’s simple, satisfying, and packed with flavor?

This Baked Ravioli with Spinach and Mushrooms hits all the right notes!

With layers of tender cheese ravioli, savory mushrooms, fresh spinach, and melted mozzarella, it’s an easy-to-make dish that feels indulgent yet comforting.

Perfect for a cozy weeknight dinner, this recipe is sure to be a hit with the whole family!

For Baked Ravioli with Spinach and Mushrooms

• Olive Oil – Used to sauté the mushrooms and onions and for greasing the baking dish.
• Baby Bella Mushrooms – Adds earthy flavor and texture to the dish.
• Yellow Onion – Provides a savory sweetness when sautéed.
• Garlic – Adds a rich, aromatic flavor to the sauce.
• Dried Italian Herb Seasoning – Optional, if your marinara sauce doesn’t have enough herbs.
• Marinara Sauce – The base sauce that adds richness and depth to the dish.
• Salt and Pepper – To season the sauce and bring out the flavors.
• Cheese Ravioli – The main component of the dish, providing the creamy filling inside.
• Baby Spinach – Adds freshness and a healthy, leafy element to the dish.
• Mozzarella Cheese – For a gooey, melty cheese layer that holds everything together.
• Parmesan Cheese – Adds a sharp, salty finish on top.
• Fresh Basil – Optional, for a fresh garnish to finish off the dish.

For the Assembly

• Baking Dish – A 9×13 or 3-quart baking dish to layer and bake the ravioli.
• Grater or Microplane – To freshly grate Parmesan cheese

Baked Ravioli with Spinach and Mushrooms

This Baked Ravioli with Spinach and Mushrooms is the ultimate comfort food, easy to make, and always satisfying.

Print Pin

Course: Main Course

Cuisine: Italian

Keyword: Baked Ravioli with Spinach and Mushrooms

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 servings

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Ingredients:

• Olive oil (extra-virgin), for drizzling
• 8 ounces baby bella mushrooms, thinly sliced
• ½ medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried Italian herb seasoning (optional, depending on your sauce)
• 24 ounces marinara sauce (store-bought or homemade)
• Salt and pepper, to taste
• 20 ounces cheese ravioli (refrigerated)
• 4 cups baby spinach, roughly chopped
• 2 cups shredded mozzarella cheese
• ¼ cup freshly grated Parmesan cheese (plus extra for topping)
• Optional topping: Fresh basil leaves, torn

 

Instructions:

1. Preheat your oven to 375°F and position a rack in the top third of the oven.
2. Heat a drizzle of olive oil in a large skillet over medium-low heat. Add the mushrooms and onions, sautéing for 8-10 minutes, until softened. Stir in the garlic and optional Italian herb seasoning, cooking for an additional minute until fragrant.
3. Stir in the marinara sauce, a ½ cup of water (if using jarred sauce, add water to the jar, shake to get any remaining sauce, and pour it in), salt, and pepper. Let the sauce simmer for 5 minutes to combine the flavors. Taste and adjust seasoning as needed.
4. In a 9x13 or 3-quart baking dish, spread 1 cup of sauce on the bottom as your first layer. Layer half of the ravioli over the sauce. Top with half of the spinach, then spread ½ cup of sauce over the spinach, followed by 1 cup of mozzarella cheese.
5. Add the remaining ravioli, pour on the remaining sauce, and top with the remaining mozzarella cheese. Sprinkle with the freshly grated Parmesan cheese, ensuring all ravioli is covered by sauce and cheese.
6. Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and return the dish to the oven, uncovered. Continue baking for an additional 20 minutes until the cheese is melted, bubbly, and golden. For a more browned top, place the dish under the broiler for 1-2 minutes.
7. Serve in bowls or on plates, topped with fresh basil and extra Parmesan, if desired.

 

Nutrition

Calories: 491kcal | Carbohydrates: 50g | Protein: 26g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 84mg | Sodium: 1446mg | Potassium: 678mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2661IU | Vitamin C: 15mg | Calcium: 297mg | Iron: 12mg

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1. Can I use frozen spinach instead of fresh?
   Yes, frozen spinach works great! Just be sure to thaw it thoroughly and squeeze out any excess water before adding it to the dish. It’s a time-saver and still gives you that fresh taste.
2. Is it okay to skip sautéing the mushrooms and onions?
   While sautéing brings out the best flavors, you can skip this step if you’re short on time. Just add them directly to the baking dish with the sauce. It will still taste great, though sautéing really boosts the flavor!
3. Can I use store-bought marinara sauce?
   Definitely! Jarred marinara is a huge time-saver and will still make this dish delicious. Choose a high-quality sauce for the best results!
4. Can I prep this dish ahead of time?
   Yes, you can! Assemble the dish the day before, cover, and refrigerate. When you’re ready, pop it in the oven and bake. You’ll love how easy it makes dinner time.
5. Can I swap the mozzarella for another cheese?
   You sure can! If you want a different flavor, try using provolone, fontina, or even cheddar. Just make sure it melts well for that perfect gooey texture.