This ravioli bake might be my new favorite “company is coming and I don’t feel like getting fancy” dish. The best part is that it’s ready for the oven in minutes with almost zero mess and you can totally customize this to be your own. I made our Ravioli bake as part of a meatless meal by using cheese ravioli, but you can also use sausage, cheese, chicken, or seafood ravioli. I will admit that my kids weren’t huge fans of the spinach in my ricotta cheese topping, so next time I might just saute some mushrooms or bell peppers and put them in my marinara to get some added veggies.
4lbs ravioli (can you any flavor…I used the large bag from a club food store)
60 ounces marinara sauce (store-bought or homemade…I used a large bottle from a club food store)
1 cup water
16 ounces ricotta cheese
8 ounces frozen spinach, thawed and drained well (optional)
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 teaspoon garlic powder
2 cup shredded mozzarella cheese
1/2 cup basil, fresh, chiffonade
Preheat oven to 400 degrees. In a small bowl, combine ricotta, egg, spinach, red pepper flakes, salt, and garlic powder. Set aside.
In a 9×13 baking dish, place one cup of marinara and spread it across the bottom of the dish. Top it with the frozen ravioli. Add one cup of water to the remaining marinara and stir until combined. Pour over the top of the ravioli and gently stir the ravioli around to make sure it is all coated in marinara. Top with shredded mozzarella and then ricotta cheese mixture. Cover with foil and bake for 45 minutes. Remove the cover and bake for an additional 30 minutes. Top with basil chiffonade before serving.
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