Description

Craving a comforting, fuss-free meal that’s loaded with flavor and veggies? Veggie Ravioli Bake combines cheese-filled ravioli, vibrant spinach, tangy vodka sauce, and herbaceous pesto, all topped with gooey mozzarella

Ingredients

Scale

Veggie Ravioli Bake uses simple, store-bought ingredients for a flavorful result. Here’s what you’ll need for 6 servings:

Two 10-ounce packages prepared cheese ravioli: Tender pasta pockets filled with cheese.
4 cups baby spinach: Adds vibrant, nutrient-rich greens.
One 24-ounce jar vodka sauce: Provides creamy, tangy tomato flavor.
One 5-ounce jar pesto: Brings herbaceous, garlicky depth.
2 cups grated mozzarella: Creates a melty, cheesy topping.

Why These Ingredients Matter

Cheese Ravioli: Pre-made ravioli saves time while delivering rich, cheesy flavor.
Spinach: Adds freshness and nutrition to balance the richness.
Vodka Sauce and Pesto: Combine for a creamy, tangy, and herbaceous sauce profile.
Mozzarella: Melts into a gooey, golden topping for classic comfort.

Substitutions and Variations

Cheese Ravioli: Swap with spinach, mushroom, or butternut squash ravioli.
Baby Spinach: Replace with kale, arugula, or Swiss chard (chop finely).
Vodka Sauce: Use marinara, alfredo, or a homemade tomato sauce.
Pesto: Swap with sun-dried tomato pesto or ¼ cup chopped fresh basil mixed with 2 tablespoons olive oil.
Mozzarella: Substitute with provolone, cheddar, or a dairy-free cheese blend.
Gluten-Free: Use gluten-free ravioli and confirm sauces are gluten-free.
Flavor Variations:
- Spicy Veggie Bake: Add ½ teaspoon red pepper flakes to the vodka sauce.
- Veggie-Packed Bake: Include 1 cup sautéed mushrooms, zucchini, or bell peppers with the spinach.
- Meaty Ravioli Bake: Add ½ pound cooked Italian sausage or ground beef with the ravioli.
- Cheesy Deluxe Bake: Mix ½ cup ricotta into the ravioli before baking.
- Vegan Ravioli Bake: Use vegan ravioli, dairy-free mozzarella, and vegan pesto.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: two 10-ounce packages cheese ravioli, 4 cups baby spinach, 24-ounce jar vodka sauce, 5-ounce jar pesto, 2 cups grated mozzarella.
Preheat oven to 400°F (204°C).

Tip: Minimal prep is needed; ensure spinach is rinsed and drained to avoid excess moisture.

Step 2: Cook Ravioli

Bring a large pot of salted water to a boil.
Add two 10-ounce packages cheese ravioli; cook for 1-2 minutes less than package instructions (slightly under al dente, about 4-5 minutes).
Drain ravioli.

Tip: Undercook ravioli slightly as it will continue cooking in the oven; rinse briefly to prevent sticking if needed.

Step 3: Assemble Bake

In a 9-by-13-inch casserole dish, spread drained ravioli evenly.
Top with 4 cups baby spinach, spreading it over the ravioli.
Pour one 24-ounce jar vodka sauce over the spinach and ravioli.
Dot one 5-ounce jar pesto over the sauce in small spoonfuls.
Sprinkle 2 cups grated mozzarella evenly over the top.

Tip: Spread ingredients evenly for consistent flavor; dot pesto randomly for bursts of flavor.

Step 4: Bake and Serve

Bake at 400°F until the sauce is bubbling and the edges are golden brown, about 25 minutes.
Serve hot, about 1 ½ cups per serving (6 servings).

Tip: Check at 20 minutes to avoid over-browning; let rest for 5 minutes before serving for easier scooping.