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