Easy Tomato Spinach Ravioli Bake

When you’re craving something hearty, cheesy, and effortlessly comforting, Easy Tomato Spinach Ravioli Bake is the perfect answer. This no-boil, no-fuss dinner is everything you want in a weeknight meal—layers of tender ravioli, vibrant spinach, rich tomato sauce, and melted mozzarella baked to golden perfection.

It’s cozy, satisfying, and packed with flavor—without any complicated steps. Whether you’re feeding a hungry family or prepping meals for the week, this baked pasta dish delivers comfort with ease. Just layer, bake, and dig in!

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Why You’ll Love This Recipe

Super Simple – No need to boil the ravioli—just assemble and bake.
Cheesy & Comforting – Melted mozzarella and bubbling sauce make every bite irresistible.
Great for Meal Prep – Make it ahead, freeze it, or enjoy leftovers all week.
Sneaky Healthy – Fresh spinach adds nutrients without overpowering the dish.
Family Approved – Even picky eaters will be asking for seconds.

Ingredients You’ll Need

• 1 (20–25 oz) package cheese ravioli (refrigerated or frozen)
• 1 (24 oz) jar marinara or tomato basil sauce
• 2 cups fresh baby spinach (or 1 cup frozen, thawed & squeezed)
• 1 ½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ½ teaspoon Italian seasoning
• 1 tablespoon olive oil (optional)
• Salt & pepper, to taste
• Fresh basil, for garnish (optional)

Tools You’ll Need

• 9×13-inch baking dish
• Mixing bowl (optional)
• Foil for covering
• Spatula or serving spoon

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.

Step 2: Assemble the Bake

Spread a thin layer of sauce on the bottom of the dish.
Add half the ravioli in a single layer.
Top with half of the spinach, half of the remaining sauce, and half the mozzarella.
Repeat the layers with the remaining ravioli, spinach, sauce, and mozzarella.
Sprinkle Parmesan and Italian seasoning on top.

Step 3: Bake

Cover with foil and bake for 25 minutes.
Uncover and bake for an additional 10–15 minutes, until cheese is golden and bubbly.

Step 4: Serve & Enjoy

Let it cool for 5 minutes before serving. Garnish with fresh basil if desired. Serve with a side salad or garlic bread.

Tips for the Best Ravioli Bake

Use Frozen or Fresh Ravioli – No need to thaw—just bake a bit longer if frozen.
Add Extra Veggies – Mushrooms, zucchini, or bell peppers blend in beautifully.
Make it Meaty – Swap in meat ravioli or add cooked sausage to the layers.
Want it Creamier? – Add dollops of ricotta or a drizzle of cream between layers.

Serving Suggestions

• Garlic bread or cheesy breadsticks
• A crisp green salad with balsamic vinaigrette
• Roasted broccoli or asparagus
• A glass of red wine—Chianti, anyone?

How to Store & Reheat

Storing:
Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheating:
Microwave individual portions or reheat in a 350°F oven until warmed through.

Freezing:
Assemble, cover tightly, and freeze unbaked. Bake directly from frozen at 375°F for 45–55 minutes, covered, then uncover to finish.

Frequently Asked Questions

Can I use meat ravioli?
Absolutely—beef, sausage, or chicken ravioli work great in this recipe.

Can I make this ahead of time?
Yes! Assemble in the morning or the night before and refrigerate until ready to bake.

Can I use gluten-free ravioli?
Of course! Use your favorite GF ravioli brand and adjust cook time if needed.

Do I need to cook the spinach first?
Nope—fresh spinach wilts while baking. If using frozen, make sure it’s thawed and well-drained.

Final Thoughts

Easy Tomato Spinach Ravioli Bake is the kind of weeknight wonder that saves you time without skimping on comfort. Cheesy, saucy, and packed with goodness, it’s a guaranteed hit for pasta lovers of all ages. Make it once, and it’ll become a staple in your dinner rotation.

Try it out and let me know how it goes! Snap a photo and tag it on Pinterest or Instagram—this is the kind of cheesy content we all need more of.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Cuisine: Italian-America

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