This Spinach Ravioli Bake is cheesy, easy, and it even sneaks in a little extra veggie power thanks to the addition of fresh spinach! You only need a handful of ingredients to make it and it’s on the table in just 30 minutes, making it a perfect meatless meal for a busy weeknight.
There are lots of ways to make ravioli—keep it simple and boil them in a pot of water, fry them up appetizer-style, or layer them into Pepperoni Ravioli Lasagna. But I think ravioli bakes are one of my absolute favorite ways to use these cheesy pockets of deliciousness.
Consider a ravioli bake a less formal version of ravioli lasagna. Like my Caprese Chicken Ravioli Bake, this spinach ravioli bake recipe is a hearty, satisfying dinner that’s incredibly easy to put together. (Aren’t those the best recipes?!)
Marinara and cheese ravioli are layered with melty mozzarella, garlicky sautéed spinach, and caramelized onions for a weeknight favorite that’s perfect for Meatless Monday. Just add some crusty Garlic Bread on the side and dig in!
Why I LOVE this recipe!
- Family-friendly – Both kids and adults will devour this baked ravioli with fresh spinach. Yes, even with the spinach!
- Simple – Easy to make with everyday ingredients and it only takes 30 minutes from start to finish, including prep time.
- Adaptable – Feel free to use any kind of ravioli you like, or switch up the vegetables based on your family’s preferences.
- Scalable – Make this dish for a weeknight dinner or a potluck. Baked spinach ravioli is easily doubled for a party!
- Affordable– Since there is no meat, and just a handful of ingredients, this recipe is extra budget friendly!
This spinach ravioli bake recipe is as simple as promised! Just 30 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make baked spinach ravioli to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Cheese ravioli – Fresh or frozen are both fine here since you’ll be cooking them first. If you prefer, you can substitute spinach ravioli, mushroom ravioli, or even a meat filled ravioli.
- Fresh spinach – Chopped or tear the spinach into bite-sized pieces. I prefer fresh spinach for this recipe, but if you are in a pinch and need to use frozen, make sure you wring as much moisture as possible.
- Onion – I use yellow, but white is fine too; it just has a slightly stronger flavor.
- Garlic – Feel free to add more if you like your pasta dishes extra garlicky.
- Olive oil – A basic variety for cooking is perfect. You don’t need anything fancy!
- Marinara sauce – Use your favorite brand, or make marinara sauce from scratch (so good!)
- Mozzarella cheese – An Italian blend of cheeses is delicious too.
**Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Beefy Baked Ravioli with Spinach and Cheese – Stir browned ground beef into the marinara sauce for a heartier meal. Alternatively, you can swap the marinara for a jar of meat sauce.
- Ravioli Bake with Spinach and Artichoke – Add canned or jarred artichoke hearts along with the spinach.
- Spinach Ravioli Bake With Italian Sausage – Include some cooked Italian sausage for an extra punch of flavor; crumble it and cook it before adding the onions to the pan.
- Spinach Mushroom Ravioli Bake – Add sautéed mushrooms to the onions as they cook for some extra veggies.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make ravioli bake with spinach.
- Step 1 – Cook the onions, spinach, and garlic.
- Step 2 – Add the marinara and cheese ravioli to a baking dish.
- Step 3 – Layer the rest of the ingredients on top.
- Step 4 – Bake and serve.
- Make sure the ravioli is dry – Wet ravioli will introduce moisture into the sauce, potentially making your ravioli bake watery, so drain it well.
- Keep an eye on the ravioli – You don’t want it to be waterlogged or burst open in the pot! To prevent this, I usually cook it at a low boil rather than a rapid boil and I stay near the pot to watch the ravioli as it cooks.
- Use a quality marinara sauce – A thin, flavorless marinara will make for a lackluster baked spinach ravioli. You don’t have to spring for the $10 bottle of sauce, but do make sure it’s at least thick. Marinara sauce is surprisingly easy to make, try my homemade marinara if you have a few extra minutes!
- Remove the spinach mixture from the skillet with a slotted spoon – If there’s liquid at the bottom of the pan, you can avoid adding it to the ravioli bake by using a slotted spoon to transfer the spinach and onions to the casserole dish.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use frozen spinach – Let it thaw (or thaw it in a colander under hot water) and then squeeze all the excess liquid out before using.
- Turn up the heat – I like to cook the onions low and slow to caramelize them, but you can shave off a few minutes of cooking time by increasing the heat and sautéing them instead.
- Use pre-chopped onions – Many grocery stores sell chopped onions, either in the refrigerated case in the produce section or at the salad bar.
- Skip cooking the ravioli – Instead, add 1/4 cup of water to the marinara and use uncooked ravioli. Add a few extra minutes to the baking time.
Freezer Meal Instructions
Making this ravioli bake with spinach recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
How to Freeze Spinach Ravioli Bake
- Layer all of the components of the baked spinach ravioli casserole in a freezer-safe baking dish.
- Wrap the dish and freeze.
- Thaw the spinach ravioli bake in the refrigerator, then bake according to the recipe instructions.
What to Serve with Spinach Ravioli Bake
Since this easy dinner has the delicious flavors of Italian food, it will pair well with many of your favorite Italian-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Spinach Ravioli Bake Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
You can eat ravioli on its own or only with a sauce, but it doesn’t make for a filling meal. I usually like to pair it with vegetables, a protein, or both.
Ravioli pairs well with all kinds of proteins, from beef to chicken and sausage. For vegetarian pairings, consider adding white beans, chickpeas, or your favorite plant-based meat substitute.
Frozen ravioli can be quickly cooked in boiling water for about 4-5 minutes, depending on the package instructions. There’s no need to thaw it first!
Yes, you need to cook fresh ravioli before eating it. Fresh ravioli can be boiled in salted water for about 2 minutes or until they float to the top of the pot.
More EASY Pasta Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy pasta recipes here, or see a few of our readers favorite recipes below.
- 20 ounces cheese ravioli, fresh or frozen
- 8 ounces fresh spinach, chopped
- 1 large onion, diced
- 2 cloves garlic
- 1 tablespoon olive oil
- 24 ounces marinara sauce, (1 jar)
- 6 ounces mozzarella cheese, shredded
- Preheat oven to 350˚F.
- Cook ravioli per package instructions to al dente. This may be a minute or two less than directed. Once done, drain and set aside.
- In a large skillet, cook the onion with the olive oil over medium-low heat, stirring regularly until they start to caramelize, about 6-8 minutes.
- Stir in the garlic, then add the spinach and cook, stirring regularly, just until the spinach starts to wilt, about 3-4 minutes. Remove from heat.
- To assemble the casserole, spread about 1/2 cup of marinara in the bottom of a 2 quart casserole dish. Add about half of the ravioli, top with half of the marinara, half of the spinach mixture, and half of the mozzarella cheese. Repeat for a second layer.
- Bake for 20-30 minutes or until the cheese is melted and the sides start to bubble.