Veggie Ravioli Bake Recipe

This easy Veggie Ravioli Bake is made with layers of store-bought cheese ravioli, a savory marinara sauce packed with fresh zucchini and spinach, and a generous topping of melted mozzarella cheese. This recipe creates a bubbly, cheesy, and hearty casserole that tastes like it took hours to make. Perfect for a weeknight when you crave comfort food without all the work, this dish uses seasonal summer vegetables and is a family-friendly dinner that serves 4 to 6 people.

Veggie Ravioli Bake Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium zucchini, chopped
• 3 cloves garlic, minced
• 3 cups fresh spinach
• 1 (24-ounce) jar marinara sauce
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper to taste
• 1 (20-ounce) package refrigerated or frozen cheese ravioli
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

How To Make Veggie Ravioli Bake

1. Preheat oven and cook veggies: Preheat your oven to 200°C (400°F). Heat the olive oil in a large skillet over medium heat. Add the chopped onion and zucchini and cook for 5-7 minutes, until softened.
2. Wilt spinach and add sauce: Add the minced garlic and cook for one minute until fragrant. Add the fresh spinach and stir until it has just wilted. Pour in the marinara sauce and sprinkle with the Italian seasoning, salt, and pepper. Stir to combine and let it warm through.
3. Assemble the first layer: Spread about one cup of the vegetable and sauce mixture on the bottom of a 9×13-inch baking dish. Arrange half of the ravioli over the sauce in a single layer.
4. Assemble the second layer: Top the ravioli with half of the remaining sauce mixture. Sprinkle half of the mozzarella and Parmesan cheese over the sauce. Repeat the layers with the remaining ravioli, sauce, and cheese, finishing with cheese on top.
5. Bake the casserole: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden.
6. Rest and serve: Let the ravioli bake rest for 5-10 minutes before cutting into it. This helps the layers set. Garnish with fresh basil if desired and serve warm.

Recipe Tips

• No need to cook the ravioli: This recipe is designed for maximum ease! You can use refrigerated or frozen ravioli without boiling it first. It will cook perfectly in the sauce as the casserole bakes in the oven.
• Cover with foil first: Baking the dish covered for the first 20 minutes allows the ravioli to steam and cook through evenly without the cheese on top getting too brown or burning.
• Let it rest before serving: This is a crucial step. Letting the bake sit for at least 5 minutes after it comes out of the oven allows the sauce and cheese to set, making it much easier to cut and serve clean portions.
• Sauce on the bottom: Don’t skip spreading a thin layer of sauce on the bottom of the baking dish. This prevents the bottom layer of ravioli from sticking to the dish and burning.

What To Serve Veggie Ravioli Bake

This Veggie Ravioli Bake is a rich and satisfying main course. To round out the meal, serve it with a simple, crisp green salad tossed in a light vinaigrette to provide a fresh contrast to the cheesy bake. A side of warm garlic bread or breadsticks is also perfect for soaking up any extra delicious sauce on your plate.

How To Store Veggie Ravioli Bake Leftovers

• Refrigerate: Store any leftovers in an airtight container or cover the baking dish tightly with foil. It will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a larger portion in the oven.
• Freeze: This dish freezes very well. You can assemble the entire casserole, cover it tightly, and freeze it before baking for a future meal. Alternatively, you can freeze leftover baked portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Veggie Ravioli Bake Nutrition Facts

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 950mg
• Total Carbohydrate: 45g
• Dietary Fiber: 6g
• Sugars: 12g
• Protein: 24g

Frequently Asked Questions

• What kind of ravioli is best for this bake? A simple cheese, spinach and ricotta, or even mushroom ravioli works perfectly in this recipe. Since the sauce is already packed with veggies, a simple cheese filling is a great choice.
• Can I use other vegetables? Absolutely! This recipe is a great way to use up whatever vegetables you have on hand. Sliced mushrooms, chopped bell peppers, or even diced eggplant would be delicious additions. Just be sure to sauté them with the onion and zucchini.
• Can I assemble this dish ahead of time? Yes, this is a great make-ahead meal. You can assemble the entire casserole, cover it, and keep it in the refrigerator for up to 24 hours before baking. You may need to add 5-10 minutes to the initial covered baking time since you’ll be starting with a cold dish.
• Can I use a different type of sauce? While marinara is classic, you could certainly experiment. A creamy tomato sauce or even a classic Alfredo sauce would create a different but equally delicious and rich ravioli bake.
  
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