Cheesy Spinach Ravioli Bake – Cozy, Comforting, and Easy

If you’re craving a weeknight dinner that feels special without extra fuss, this Cheesy Spinach Ravioli Bake hits the spot. It’s rich, saucy, and layered with melty cheese, yet it comes together with simple, supermarket ingredients. Think lasagna vibes, but faster, lighter, and far less work.

It’s a crowd-pleaser, kid-friendly, and flexible enough for whatever you’ve got in the fridge. Serve it with a simple salad and you’ve got a warm, satisfying meal on the table in under an hour.

Cheesy Spinach Ravioli Bake - Cozy, Comforting, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 packages (18–20 oz total) refrigerated cheese ravioli (spinach or four-cheese both work)
• 3 cups marinara sauce (store-bought or homemade)
• 3 cups fresh baby spinach, roughly chopped (or 1 cup frozen spinach, thawed and well drained)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried Italian seasoning or oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped (for garnish)
• Nonstick spray or a little butter (for greasing the baking dish)

Method

 

1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Wilt the spinach: Warm the olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds, just until fragrant. Stir in the spinach and cook 1–2 minutes until wilted. Season with a pinch of salt and pepper. If using frozen spinach, skip wilting and make sure it’s squeezed dry.
3. Mix the ricotta layer: In a bowl, combine ricotta, half of the Parmesan, Italian seasoning, and red pepper flakes. Fold in the spinach. Taste and adjust salt and pepper.
4. Layer the bake: Spread 1 cup of marinara over the bottom of the dish. Arrange half the ravioli in a single layer. Dollop and spread half the spinach-ricotta mixture over the ravioli. Sprinkle with 1 cup mozzarella. Spoon another 1 cup marinara over the top.
5. Repeat: Add the remaining ravioli, the rest of the spinach-ricotta, the remaining marinara, and the rest of the mozzarella. Finish with the remaining Parmesan on top.
6. Bake covered: Cover the dish loosely with foil (tent it so it doesn’t stick to the cheese). Bake for 20 minutes.
7. Uncover and brown: Remove the foil and bake another 10–15 minutes, until the cheese is bubbly and golden in spots.
8. Rest and garnish: Let it sit for 5–10 minutes to set. Garnish with fresh basil or parsley. Serve warm.

What Makes This Recipe So Good

• All the comfort, none of the stress: Uses store-bought ravioli for a quick, low-effort bake that still tastes homemade.
• Big flavor, simple ingredients: Marinara, spinach, and a trio of cheeses create layers of rich, cozy flavor.
• Customizable: Add sausage, mushrooms, or swap sauces to make it yours.
• Great for leftovers: Holds up well and tastes even better the next day.
• Family-friendly: Creamy, cheesy, and balanced with tender spinach—everyone comes back for seconds.

Ingredients

• 2 packages (18–20 oz total) refrigerated cheese ravioli (spinach or four-cheese both work)
• 3 cups marinara sauce (store-bought or homemade)
• 3 cups fresh baby spinach, roughly chopped (or 1 cup frozen spinach, thawed and well drained)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried Italian seasoning or oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped (for garnish)
• Nonstick spray or a little butter (for greasing the baking dish)

Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Wilt the spinach: Warm the olive oil in a skillet over medium heat.

   Add garlic and cook for 30 seconds, just until fragrant. Stir in the spinach and cook 1–2 minutes until wilted. Season with a pinch of salt and pepper.

   If using frozen spinach, skip wilting and make sure it’s squeezed dry.

3. Mix the ricotta layer: In a bowl, combine ricotta, half of the Parmesan, Italian seasoning, and red pepper flakes. Fold in the spinach. Taste and adjust salt and pepper.
4. Layer the bake: Spread 1 cup of marinara over the bottom of the dish.

   Arrange half the ravioli in a single layer. Dollop and spread half the spinach-ricotta mixture over the ravioli. Sprinkle with 1 cup mozzarella.

   Spoon another 1 cup marinara over the top.

5. Repeat: Add the remaining ravioli, the rest of the spinach-ricotta, the remaining marinara, and the rest of the mozzarella. Finish with the remaining Parmesan on top.
6. Bake covered: Cover the dish loosely with foil (tent it so it doesn’t stick to the cheese). Bake for 20 minutes.
7. Uncover and brown: Remove the foil and bake another 10–15 minutes, until the cheese is bubbly and golden in spots.
8. Rest and garnish: Let it sit for 5–10 minutes to set.

   Garnish with fresh basil or parsley. Serve warm.

Keeping It Fresh

• Storage: Cool completely, then cover and refrigerate for up to 4 days.
• Reheating: Warm individual portions in the microwave until hot, or reheat the whole dish at 325°F (165°C) covered with foil for 15–20 minutes.
• Make-ahead: Assemble the bake up to 24 hours in advance. Cover tightly and refrigerate.

  Add 5–10 extra minutes to the baking time.

• Freezer-friendly: Assemble in a freezer-safe dish, wrap well, and freeze up to 2 months. Bake from frozen at 350°F (175°C), covered, for 45–60 minutes, then uncover to brown.

Benefits of This Recipe

• Vegetable boost: Spinach adds fiber, iron, and a gentle earthiness that balances the richness.
• Time-saving: Using pre-made ravioli gives you all the layered pasta comfort without boiling noodles or making fillings.
• Budget-friendly: Pantry staples and a few fresh items stretch into multiple servings.
• Reliable results: Simple layering and baking makes this forgiving for new cooks.
• Scales easily: Double it for a crowd or bake in two smaller dishes for flexible servings.

Pitfalls to Watch Out For

• Watery bake: If using frozen spinach, squeeze it very dry. Too much moisture can make the sauce thin.
• Burnt cheese: Tent foil over the dish during the first part of baking to prevent over-browning.
• Underseasoning: Taste the ricotta-spinach mixture.

  Add salt, pepper, and herbs so the flavors pop.

• Thick, dry layers: Don’t skimp on sauce between layers. The marinara helps the ravioli cook evenly and stay tender.
• Sticky foil: Tent the foil or spray the underside with nonstick spray so it doesn’t pull off the cheese.

Alternatives

• Protein additions: Browned Italian sausage, rotisserie chicken, or sautéed mushrooms make it heartier. Layer them with the ravioli.
• Sauce swaps: Use a creamy Alfredo, a blush sauce (half marinara, half cream), or pesto mixed with a little cream for a different flavor.
• Different ravioli: Try mushroom, butternut, or sausage ravioli.

  Adjust seasoning to match the filling.

• Lighter version: Use part-skim ricotta and mozzarella, and add extra spinach or zucchini ribbons for more veggies.
• Gluten-free: Choose gluten-free ravioli and check labels on sauces and cheeses.
• Dairy-free: Use dairy-free ricotta and mozzarella and a dairy-free pesto or marinara.

FAQ

Do I need to boil the ravioli first?

No. Refrigerated ravioli cooks right in the sauce as it bakes. Just make sure there’s enough marinara between layers to keep everything moist.

Can I use frozen ravioli?

Yes.

Add 5–10 minutes to the covered baking time. If the sauce thickens too much, splash in a bit of water or broth before baking.

What’s the best marinara to use?

Pick a brand you like that isn’t too sweet. Look for one with tomatoes, olive oil, garlic, and herbs.

Taste and adjust with salt, pepper, or a pinch of red pepper flakes.

Can I make this ahead for a party?

Absolutely. Assemble it a day ahead, cover tightly, and refrigerate. Bake just before serving and garnish with fresh herbs.

How do I keep it from getting soggy?

Drain or squeeze any wet ingredients well, especially frozen spinach or sautéed vegetables.

Don’t overload with sauce; use just enough to coat each layer.

What sides go well with this?

A crisp green salad with lemony dressing, garlic bread, or roasted broccoli pairs nicely. Keep sides simple to balance the richness.

Can I add more veggies?

Yes. Sautéed mushrooms, zucchini, onions, or bell peppers are great.

Cook them first to remove moisture, then layer them in.

In Conclusion

This Cheesy Spinach Ravioli Bake is the kind of dependable, comforting meal you’ll want in your weeknight rotation. It’s quick to assemble, easy to customize, and always delivers that cozy, bubbling, cheesy payoff. With a handful of pantry staples and a bag of ravioli, dinner becomes something special without any stress.

Keep the recipe flexible, season boldly, and enjoy every creamy, saucy bite.