Vegetarian Ravioli Bake

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.

Course Main Course, pasta

Cuisine American

Diet Vegetarian

Keyword Ravioli Bake

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 509kcal

Author Katie Trant

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

US Customary - Metric

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 Tbsp 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 tsp red pepper flakes, 2 tsp 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.

Nutrition