Veggie Ravioli Bake
This easy Veggie Ravioli Bake features tender cheese ravioli layered with fresh spinach, a rich vodka sauce, vibrant pesto, and a generous topping of mozzarella cheese. Baked until bubbly and golden, it's a comforting and flavorful vegetarian main course perfect for a quick weeknight meal with minimal effort.
Equipment
- 1 Large Pot For boiling pasta
- 1 Colander For draining pasta
- 1 9x13 inch Casserole Dish For baking the dish
- 1 Serving Spoon For serving
Ingredients
Main
- Two 10-ounce packages prepared cheese ravioli
- 4 cups baby spinach
- One 24-ounce jar vodka sauce
- One 5-ounce jar pesto
- 2 cups grated mozzarella
Instructions
- Preheat the oven to 400 degrees F.
- Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach.
- Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.
Notes
Ensure the ravioli are cooked 'al dente' – slightly undercooked – as they will continue to cook in the oven. This prevents them from becoming mushy. Thoroughly drain the pasta to avoid a watery sauce. For a richer flavor, consider briefly sautéing the spinach with a touch of garlic before adding it to the dish. When dotting the pesto, spread it sparingly; too much can overwhelm the vodka sauce. For an extra golden crust and depth of flavor, sprinkle a little grated Parmesan or a blend of Italian cheeses along with the mozzarella before baking.