The short version
Refrigerated ravioli baked directly in a tomato sauce with spinach and mozzarella. Serves 4 · estimated 45 minutes including prep. The cook estimate includes about 5 minutes preheating overlapped with assembly and a 5-minute rest. Thick or frozen ravioli needs longer.
Why you’ll love this spinach ricotta ravioli bake
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- One-Pot & Casserole RecipesRefrigerated ravioli baked directly in a tomato sauce with spinach and mozzarella.
- Know before you startThe cook estimate includes about 5 minutes preheating overlapped with assembly and a 5-minute rest. Thick or frozen ravioli needs longer.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. The cook estimate includes about 5 minutes preheating overlapped with assembly and a 5-minute rest. Thick or frozen ravioli needs longer.
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Spinach Ricotta Ravioli Bake
Refrigerated ravioli baked directly in a tomato sauce with spinach and mozzarella.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
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Equipment
- 2.5-liter microwave- and oven-safe casserole dishSee our pick →
- Instant-read food thermometerSee our pick →
Instructions
-
Preheat
Heat oven to 400°F / 200°C. In a 2.5-liter baking dish mix passata, water, oil, oregano and salt.
-
Layer
Stir in spinach and ravioli, coating the pasta well. Cover tightly with foil or an oven-safe lid.
-
Bake covered
Bake for 20 minutes once the oven reaches temperature. Stir gently, then scatter mozzarella over the top.
-
Brown
Bake uncovered for 8–10 minutes until pasta is tender, sauce bubbles and the center reaches 165°F / 74°C. Stand for 5 minutes before serving.
Recipe notes
- Timing: The cook estimate includes about 5 minutes preheating overlapped with assembly and a 5-minute rest. Thick or frozen ravioli needs longer. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Plain cheese ravioli: Use cheese ravioli and keep the spinach in the sauce.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Refrigerate for up to 3 days; add a spoonful of water before reheating.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making spinach ricotta ravioli bake?
The cook estimate includes about 5 minutes preheating overlapped with assembly and a 5-minute rest. Thick or frozen ravioli needs longer.
Can I make it ahead?
Refrigerate for up to 3 days; add a spoonful of water before reheating.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.