This Baked Ravioli with Spinach and Ricotta is a comforting and satisfying dish that’s perfect for a cozy weeknight dinner. Layered with cheesy goodness and packed with flavor, it’s a simple yet crowd-pleasing recipe that will warm you from the inside out.
This baked ravioli is delicious and a good source of protein and nutrients. The ricotta cheese provides calcium and vitamin D, while the spinach adds a boost of iron and vitamins A and C. Plus, with the option to use whole-wheat or gluten-free ravioli, you can easily adapt this recipe to fit your dietary needs.
This Baked Ravioli with Spinach and Ricotta is sure to be a hit. It’s a versatile dish that can be customized with your favorite pasta sauce and cheese, making it a perfect addition to your recipe repertoire.
Vegetarian Option | Makes 8 servings
Ingredients
1 large egg
2 cups (496 grams) part-skim ricotta cheese
1 tablespoon minced garlic
dash salt
dash pepper
1 (26-ounce/765-gram) jar pasta sauce of choice
1 (25-ounce/709-gram) bag fresh or frozen beef or cheese ravioli
1 (16-ounce/454-gram) bag frozen spinach, broken apart with hands
1½ cups (170 grams) part-skim shredded mozzarella cheese
Instructions
- Preheat oven to 400°F/200°C. Coat a 3-quart (9-inch-by-13-inch/23-centimeter-by-33-centimeter) baking dish with nonstick cooking spray and set aside.
- In a medium bowl, combine egg, ricotta cheese and garlic with a fork or spoon. Season with a dash salt and pepper.
- Spread ¾ cup (96 milliliters) pasta sauce into bottom of prepared baking dish. Top with a single layer of ravioli, then half the ricotta mixture, half the spinach, 1 cup (240 milliliters) pasta sauce and half the mozzarella. Repeat the layers again with the remaining ravioli, ricotta, spinach, sauce and mozzarella.
- Cover tightly with foil and bake 45 minutes. Remove foil and bake another 10 minutes. Remove from oven and let sit 10 minutes before serving.
Per serving: 482 calories | 27 grams protein | 51 grams carbs | 18 grams fat
