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Close up of cheesy Tomato Spinach Ravioli Bake with golden bubbly mozzarella and fresh basil.

Tomato Spinach Ravioli Bake

A Mediterranean-inspired comfort meal that requires zero pre-boiling! This Tomato Spinach Ravioli Bake layers tender cheese ravioli with vibrant marinara, iron-rich baby spinach, and a bubbly mozzarella crust. It’s a one-pan, "no-boil" solution perfect for busy weeknights when you need a healthy, vegetarian dinner on the table in under an hour.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Greek, Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 package 25 oz fresh or frozen cheese ravioli
  • 1 jar 24 oz Marinara sauce
  • 5 oz fresh baby spinach
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 cup cherry tomatoes halved (optional garnish)
  • Fresh basil or parsley for garnish

Method
 

  1. Prep: Preheat oven to 375°F (190°C). Grease a 9x13 dish with olive oil.
  2. Layer: Spread 1/2 cup sauce on the bottom. Layer half the ravioli, half the spinach, and 1 cup mozzarella. Repeat.
  3. Bake Covered: Top with remaining sauce and seasonings. Cover with foil. Bake 25 mins.
  4. Bake Uncovered: Remove foil. Top with Parmesan, cherry tomatoes, and remaining mozzarella. Bake 10-15 mins until golden and bubbly.
  5. Rest: Let sit for 5-10 mins. Garnish and serve.

Notes

  • No-Boil Tip: Ensure the ravioli is completely covered by the sauce to ensure even cooking without pre-boiling.
  • Variations: If you aren't strictly vegetarian, this pairs beautifully with grilled chicken.
  • Make-Ahead: You can assemble this dish up to 24 hours in advance; just add 5-10 minutes to the covered baking time if coming straight from the fridge.