This Vegetarian Ravioli Bake is the quick, easy, and delicious 30-minute meal you've been waiting for. Made with fresh pasta and topped with lots of cheese, there's enough greens in there to make this ravioli casserole a healthy dinner. If you love lasagna but are looking for something faster, this is the dish for you.
Winner, winner, one-pan dinner!
I’m always looking for ways to cut corners in the dish department, and when I stumble upon a one-pot or one-pan recipe I feel like I’ve won the dinner prep lottery. If that recipe also happens to be delicious, cheesy, carby comfort food goodness that my kids will actually eat?
I’m particularly excited about this Vegetarian Ravioli Bake because it’s the kind of thing that's fancy enough to throw together for an impromptu weeknight dinner party, but also comes together in just over 30 minutes. It's as cozy and carby as our community-fave Vegetarian Baked Ziti, but comes together in just one dish.
It's like a vegetarian lasagna (Spicy Kale Lasagna is my favorite) but without any fussing around with layers of noodles. Add in delicious pasta sauce, red wine, finely chopped walnuts and a good pinch of red pepper flakes. Ohhhhh so cheesy and good.
You got that? This recipe is:
- A one-pan dinner
- Super fast to make
- Incredibly easy
- Packed with greens
- And hella delicious
Are you ready for this?
Let's make this ravioli bake together!
There are detailed instructions in the recipe card at the end of this post, but for now lets take a quick walk through with step-by-step photos.
Step 1: sauté + season
Heat olive oil over medium-high heat. Add the onion, and sauté, stirring frequently, until translucent.
Add the garlic, red pepper flakes, and oregano. Stir to combine and sauté for another minute or two.
Step 2: make your sauce
Add the chopped walnuts and red wine. Stir to combine, and let simmer for a minute to reduce the wine just a bit. Then, Add the pasta sauce.
Step 3: add the greens + pasta
Add the greens, and work them into the pasta sauce so they wilt down a bit. dd the ravioli. Stir everything well, and work the ravioli into the pasta sauce so that everything is covered.
Step 4: add cheese + bake!
Scatter torn mozzarella over the top. Cover the pan with a lid and place it in the pre-heated oven to bake for 20 minutes. Remove the lid, and bake for 10 minutes more.
Step 5: enjoy!
Eat your delicious, cheesy pasta. How easy was that?!
Vegetarian Ravioli Bake
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion diced
- 3 cloves garlic crushed
- ½ teaspoon red pepper flakes or more if you like it hot!
- 2 teaspoon dried oregano
- salt and pepper
- ½ cup finely chopped walnuts measure after chopping, not before
- ½ cup dry red wine
- 3 cups marinara sauce
- 3 oz baby greens I used baby kale, but spinach is fine too
- 1 lb refrigerated ravioli I used cheese-filled
- 8 oz fresh mozzarella torn
Instructions
- Pre-heat your oven to 350°F / 180°C.
- Heat the olive oil in a large, shallow, heavy-bottomed, oven-proof pan over medium-high heat.1 tablespoon extra virgin olive oil
- Add the onion, and sauté until translucent - about 3-4 minutes - stirring often.1 medium yellow onion
- Add the garlic, chili flakes, and oregano. Sauté for 1-2 minutes more.3 cloves garlic, ½ teaspoon red pepper flakes, 2 teaspoon dried oregano , salt and pepper
- Add the red wine and the walnuts, and stir to combine. Let the mixture simmer for one minute.½ cup dry red wine, ½ cup finely chopped walnuts
- Add the pasta sauce and the baby greens. Stir to combine, and to slightly wilt the greens.3 cups marinara sauce, 3 oz baby greens
- Add the ravioli, and stir it around, making sure it's all covered in sauce.1 lb refrigerated ravioli
- Scatter the torn mozzarella over the top.8 oz fresh mozzarella
- Cover with a lid and transfer to the oven. Bake for 20 minutes.
- Remove the lid, and bake for 10 more minutes, until the cheese is brown and bubbling on top.
- Serve hot, with a side salad or garlic bread.
Notes
- Nutrition values are an estimate only.
- I used a 500g package of cheese-filled ravioli (just over 1 lb) so a slightly larger than 1 lb package is fine (20 oz or so)
- This recipe makes a great make-ahead meal
- Leftover ravioli bake can be stored in the fridge for 3-5 days, or frozen for up to 3 months.
Joy Robinson says
I made two batches at the same time, one using baby kale and mushroom ravioli for my son and wife who just had a baby and needs some yummy meals to pull out of the freezer and the other with baby spinach and cheese ravioli for me and my picky husband. (I just divided the sauce before proceeding with the greens)
I loved how quick and easy this recipe was and so delicious just the way the recipe is written (though this summer when my garden is growing, I'll experiment with throwing in some fresh zucchini and mushrooms)
Thank you for this awesome recipe!
Katie Trant says
Glad you enjoyed this one, Joy! And congrats to your son and his wife 🙂
Trina says
Hoping to make this for a postpartum stash as well, what size pan should I freeze it in? A 9”x9” or a 9”x13” do you think?
Katie Trant says
I'd go for 9x13!
Jay says
Do you first cook the ravioli before placing in pan in oven ??
Katie Trant says
Nope, it cooks in the sauce while the pasta is baking in the oven.
Becks says
This meal was the tops! So healthy, homely, and just really enjoyable to cook. It made a cold, meh Monday feel a bit warmer and eventful without much effort. Definitely making this again.
Katie Trant says
Yay! So glad you enjoyed this one as much as we do 🙂
Heather Holt says
I made this yesterday and it was so good and so easy. I skipped the walnuts only because I didn't have any. Otherwise I followed the recipe and loved that the ravioli cooked in the sauce in the oven. Easy and the kids even liked it! 🙂
Heather says
I"ve just put this in the oven, but have tasted the sauce first. Delicious. I addd a few chopped peppers, mushrooms and a small freezer bag of frozen shredded zucchini. It tastes delicious even before the cheesy goodness of the spinach and cheese tortellini and fresh mozzarella get all baked in. Enough to freeze for leftovers.
Beth says
I love this dish! It was so simple to make and just fancy enough to celebrate New Year’s Eve with last night. This was the second time I made the recipe and I think I’m halfway to memorizing the ingredients, always the sign of a great recipe in my opinion! Thanks for the great posts this past year, I look forward to your “what’s good this week” posts every weekend
Emm says
Question: so if I’m making this as a freezer meal for my postpartum stash, I bake the whole thing, let it cool, then freeze? What are your reheat recs? Thaw overnight and bake again or bake from frozen? Thank you!!
Katie Trant says
You have a few options here: 1) Freeze it UNBAKED and then just bake from frozen (you'll need to add a bit of extra time - maybe 10 minutes), 2) Bake, cool, freeze, and bake from frozen, or 3) Bake, cool, freeze, thaw, and re-heat. Option 1 will probably give you the best results, but all three will work fine to be honest.
Megan says
Wow this recipe is amazing! It tastes sooo good that you wouldn't know it was healthy ????????
anon says
Fantastic and really easy.
thank you
Andrea says
Made this tonight and it was a hit with both adults and kiddos! I love how easy this was to make and appreciate the minimal cleanup afterwards. This is definitely going into our regular rotation. Thanks for sharing such a great recipe!
Sandra Lea says
This was so good and so easy. The addition of walnuts as fabulous.
Katie Trant says
Yes! I was pretty pleased with myself for thinking up the walnuts to replace sausage. Glad you enjoyed it as much as I did!