A cross between lasagna and baked ziti, this ravioli dish comes together in just one pan and goes from stove top, to oven to your dining room table in less than 30 minutes!
GIVEAWAY CLOSED: As a special thank you to my Instagram followers, I am giving you a chance to win the pan you see pictured below (Amazon Basics 3.3 Quart Enameled Cast Iron Casserole Dish). Head on over to my Instgram, follow @midwest.foodie and tag your foodie friends in this post! One tag per comment, each tag gets you an entry to win!
For an additional entry, scroll to the bottom of this post and leave a comment sharing your biggest obstacle when it comes to getting dinner on the table at the end of the day.
Winner will be announced next Saturday, January 19th at 9am CST. US residents only. Good luck!
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How do I make baked ravioli?
A quick saute of onion and garlic with dried oregano will start the flavorful base. Then brown some spicy Italian sausage and pour in a splash of red wine before adding store bought pasta sauce and fresh spinach.
Stir in refrigerated ravioli and add fresh mozzarella. Then bake until bubbly, melty and delicious.
This is one of those meals that you can easily throw together after a long day and have dinner in the oven in just 10 minutes.
Do I have to boil the pasta in this baked ravioli?
Nope! No boiling, no straining, no extra dirty dishes! The ravioli will cook right in the pan with the sauce and cheese!
The red wine not only adds flavor but also adds enough liquid that the ravioli will cook through along with the moisture of the pasta sauce and spinach.
Just be sure the ravioli is entirely covered by sauce so that it cooks evenly and all the way through.
What kind of ravioli should I use for this recipe?
I like to use Giovanni Rana mushroom ravioli. It cooks in just 4 minutes (when boiled) which makes it perfect for this baked ravioli recipe.
You could also use any of their other ravioli or even tortellini refrigerated pastas. And no, this is not a sponsored post. I just love their products because they taste great and cook quickly.
Keep in mind if you’re using another brand of refrigerated ravioli (Butoni for example) you may need to bake the dish for a bit longer as the ravioli may have a longer suggested cook time.
What kind of sauce should I use for baked pasta?
Everyone has their favorite brand of store brought sauce, but I’m a Prego girl through and through. I like their traditional red pasta sauce best because it’s so versatile and allows me to add all kinds of flavors.
Use whatever kind you like best but I’d recommend something basic as you’ll be adding onion, garlic, oregano, spicy sausage and red wine so it’ll be getting quite a flavor boost.
Again, not sponsored – just love Prego!
Can I make this baked ravioli vegetarian?
Sure! Just skip the turkey sausage and this dish is vegetarian! If you choose to eliminate the meat, you can also reduce the amount of pasta sauce to 2-2.5 cups instead of 3 cups.
Can I use ground beef instead of sausage?
Of course! I just like the extra flavor and spice that turkey sausage adds, but ground beef would work great in this recipe also.
Can I make baked ravioli ahead of time?
Yes! Feel free to make this up to two days in advance and refrigerate until you’re ready to bake. Be sure to allow the ravioli to sit out on the counter for about an hour before baking so that it can come to room temperature.
Then just bake as directed and enjoy!
Did you make this recipe? Leave a review!
If you made this Baked Ravioli I’d love to hear how it turned out! Feel free to leave a rating and comment below. I love hearing from you guys and respond to each and every comment that I receive!
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PinDescription
A cross between lasagna and baked ziti, this ravioli dish comes together in just one pan and goes from stove top, to oven, to your kitchen table in less than 30 minutes!
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 19.5 oz. hot Italian turkey sausage, loose
- 1/2 cup dry red wine
- 3 cups store bought pasta sauce
- 2-3 cups fresh baby spinach
- 20 oz. refrigerated ravioli
- 8 oz. fresh mozzarella
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
Instructions
- Preheat oven to 350 degrees.
- Heat olive oil in a wide, shallow dutch oven style casserole dish over medium heat. Add onion and large pinch of salt and pepper. Cook, stirring frequently for 3-4 minutes.
- Add garlic and oregano and cook for another minute, stirring frequently.
- Add sausage and cook, crumbling with a wooden spoon, until browned and cooked through.
- Stir in red wine and pasta sauce.
- Then stir in fresh spinach.
- Add ravioli and stir until it’s well coated in sauce. Be sure each ravioli is nestled into the sauce so it cooks evenly.
- Tear mozzarella into chunks and place on top of ravioli in a single layer.
- Bake for 20 minutes or until the ravioli is al dente and the sauce is bubbling.
- Broil for 1-2 minutes to brown the cheese on top.
- Garnish with fresh chopped parsley and enjoy!
Keywords: easy, quick, simple, family, dinner, recipe, weeknight, meal, pasta, noodles, spinach, turkey sausage, parsley, mozzarella
This looks delicious! We loved ravioli/tortellini. My biggest challenge is keeping my daughters occupied while I cook! After being in daycare and away from me all day, they don’t like to let me cook solo! And they’re not big enough to be helpful.
I have SOOO been there, except only with one kiddo – can’t imagine how you do it with two!! The best way I keep my daughter occupied is to give her a little bit of whatever I’m working with (like a ball of dough if I’m making pizza) and let her “help” by dusting it with flour or rolling out. Although I must admit, there is often a giant mess to clean up after she’s “helped” so it’s really not always a practical solution. But as she’s getting older she has become really helpful and will actually ask me, “momma, can we cook?” which melts my heart!! Those girls will grow so fast – they’ll be making dinner for YOU soon! 🙂
My biggest obstacle to getting a meal on the table is our families incredibly busy schedule. After school practices for multiple kids in multiple events get the beat of us.
Yes! That seems to be a running theme here!! 🙂 Thank you for sharing – I’m hoping to find ways to help you overcome these obstacles and I wonder if more crock pot meals (that are family friendly) might be the answer. Thank you for the inspiration!
Looking forward to trying the ravioli this week!
The biggest obstacle we face at dinner time is preparing meals that accommodate everyone getting home from/leaving for work, practices, activities, etc. at different times. It’s not practical to ‘cook’ three times so the food is hot and ready for each person.
Great! Please let me know what you think 🙂 I can only imagine how difficult it is to get dinner ready for family who is going all different directions and different times! My hope in asking this question was to try to help my readers with their obstacles – maybe I’ll have to look at making more crock pot recipes that can be left on the “warm” setting after they’ve cooked so that your fam can come and go as they please and you don’t have to worry about a thing! Thanks for the inspiration Sarah!
My biggest challenge is finding vegetarian recipes (for me) that meat-loving hubby will like.
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I am in the same boat!! While I’m not vegetarian, I make a lot of plant based and veggie heavy meals and my husband’s favorite critique about any dish is, “This would be great with chicken in it…” I’ve found that my husband likes when I add smoked cheeses to vegetarian dishes to give it that meaty flavor!!
30 minute meal!? Love it! Working full time and going to a school full time is my biggest obstacle to getting food on the table for dinner BUT I love to meal prep and thankfully have a partner who loves to cook as well 😁
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Isn’t it SO helpful to have a good support system (and more importantly a good cook) in your life?! Kudos to you on working hard to achieve your dreams. Hopefully my 30 minute meals will make it a little easier for you (or your fantastic partner!) to get dinner on the table with your busy schedule!! 🙂
Can’t wait to make this Friday for “pasta feed” for our kiddos before a big weekend of basketball games.
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Great idea! It definitely feeds an army!
Mama mia!!! Awesome!!
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Merci!:)