Spinach and Ricotta Ravioli Bake
Spinach and Ricotta Ravioli Bake layers tender cheese-filled ravioli with a creamy ricotta-spinach mixture and nutty Romano, all nestled in tangy tomato sauce. The result is a rich, comforting casserole with gooey cheese and a savory, herb-kissed finish. It’s perfect for an easy weeknight dinner or a cozy weekend gathering.
- Prep10 mins
- Cook50 mins
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking dish with cooking spray and set it aside.
- 2
In a bowl, combine ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt, and pepper to taste.
- 3
To assemble the lasagna, spread 1/4 cup of spaghetti sauce over the bottom of the prepared baking dish, then arrange frozen ravioli on top in a single layer. Spread about 1 cup of the ricotta mixture over the ravioli. Repeat the layers 3 more times, finishing with a layer of frozen ravioli. Top with 1/2 cup spaghetti sauce and sprinkle the remaining 1/2 cup of Romano cheese over the top. Cover the dish with aluminum foil.
- 4
Bake in the preheated oven for 40 minutes, until the casserole is bubbling. Remove the aluminum foil, then bake for another 10 minutes to brown the cheese on top. Let it rest for 10 minutes before serving.
- Calories 264.86 kcal Moderate
- Protein 13.44 g Good Source
- Carbs 7.6 g Moderate
- Total Fat 18.15 g High
- Saturated Fat 12.26 g High
- Trans Fat 0.15 g High
- Cholesterol 128.39 mg High
- Sodium 826.1 mg High
- Fiber 1.45 g Low Source
- Sugar 0.78 g Low Source
- Added Sugar 0.22 g Low Source
- Calcium 499.16 mg Good Source
- Iron 1.91 mg Moderate
- Potassium 405.93 mg Low Source
- Vitamin A 70.81 mcg_rae Low Source
- Vitamin C 0.07 mg Low Source
- Vitamin D 0.7 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅