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Spinach ravioli bake with bubbly golden mozzarella in a white 9x13 dish with a serving lifted out

Spinach Ravioli Bake

Uncooked cheese ravioli layered with fresh spinach, tomatoes, tomato sauce, Alfredo and mozzarella, baked with no boiling. Serves 10.
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Prep Time 5 minutes
Cook Time 30 minutes
Rest 5 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian-American
Servings 10 servings
Calories 414 kcal

Ingredients
  

  • 36 ounces cheese ravioli 36 to 40 ounces, frozen and partly thawed, refrigerated, or par-boiled
  • 5 ounces fresh baby spinach 1 bag, chopped
  • 15 ounces petite diced tomatoes 1 can, drained
  • 8 ounces tomato sauce 1 can
  • 15 ounces Alfredo sauce 1 jar
  • 2 cups shredded mozzarella
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon fresh herbs chopped, optional

Instructions
 

  • Preheat the oven to 350°F.
  • Spread the chopped spinach in a 9x13-inch baking dish and scatter the drained tomatoes over it.
  • Arrange the uncooked ravioli on top. Drizzle on the tomato sauce, then the Alfredo sauce, and smooth the top a little with a spatula. Season with the pepper.
  • Sprinkle the mozzarella evenly over the top and add the herbs if using.
  • Cover with foil and bake about 30 minutes, uncovering for the last 10 minutes so the top turns lightly golden, until the sauce and cheese bubble and the center reaches 165°F.
  • Let it cool in the dish for 5 minutes before serving.

Notes

No boiling needed: keep the ravioli under the sauce and the dish covered until the last 10 minutes. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.

Nutrition

Serving: 1servingCalories: 414kcalCarbohydrates: 39.8gProtein: 19.1gFat: 19.7gSodium: 884mgFiber: 3.1gSugar: 4.4g
Keyword baked ravioli with spinach, frozen ravioli bake, no boil ravioli casserole, spinach alfredo ravioli bake, spinach ravioli bake