Baked Ravioli with Spinach and Mushrooms

Craving a comforting meal that’s easy to make and bursting with flavor?
This Baked Ravioli with Spinach and Mushrooms is the ultimate cozy dish that hits all the right notes.

With layers of cheesy ravioli, savory mushrooms, and fresh spinach, topped with melty mozzarella and Parmesan,
it’s the perfect way to unwind after a busy day.

Just pop it in the oven, let the magic happen, and enjoy a deliciously satisfying meal with minimal effort!

For Baked Ravioli with Spinach and Mushrooms

Olive Oil (extra-virgin) – A drizzle of oil for sautéing the vegetables and adding richness to the sauce.
Baby Bella Mushrooms – These add a savory, earthy flavor that complements the other ingredients.
Yellow Onion – A finely diced onion adds depth and sweetness to the sauce.
Garlic – Freshly minced garlic brings a fragrant, aromatic base to the dish.
Dried Italian Herb Seasoning (optional) – If your marinara sauce isn’t already herb-seasoned, this will enhance the flavors.
Marinara Sauce – A jarred or homemade tomato sauce that ties everything together with its rich, tangy flavor.
Salt and Pepper – Season to taste, these basic seasonings are essential to balancing all the flavors.
Cheese Ravioli – Found in the refrigerated section, these are the heart of the dish, filled with creamy cheese.
Baby Spinach – Fresh spinach adds a pop of color and a light, healthy contrast to the rich ravioli and sauce.
Mozzarella Cheese – A shredded, melty cheese that makes this dish extra cheesy and comforting.
Freshly Grated Parmesan Cheese – Adds a sharp, nutty finish on top.

Optional Topping:

Fresh Basil – Torn basil leaves can be sprinkled on top for added freshness and fragrance.

Baked Ravioli with Spinach and Mushrooms

Craving a cozy, feel-good dish that’s easy to make and packed with flavor? This Baked Ravioli with Spinach and Mushrooms is the ultimate comfort food, combining gooey cheese, hearty ravioli, and savory vegetables in one irresistible bake.

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Course: Main Course

Cuisine: Italian

Keyword: Baked Ravioli with Spinach and Mushrooms

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Notes

Ingredients:

Olive oil (extra-virgin), for drizzling
8 oz baby bella mushrooms, thinly sliced
½ medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp dried Italian seasoning (optional, if your marinara sauce already contains herbs)
24 oz marinara sauce (store-bought or homemade)
Salt and pepper, to taste
20 oz refrigerated cheese ravioli
4 cups baby spinach, roughly chopped
2 cups shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese, plus extra for topping

Optional Topping:

Fresh basil leaves, torn

Instructions:

Preheat oven: Position a shelf in the top third of the oven and preheat to 375°F (190°C).
Cook vegetables: Heat olive oil in a large skillet over medium-low heat. Add mushrooms and onions, sautéing until softened, about 8-10 minutes. Add garlic and Italian seasoning (if using), and sauté for another minute until fragrant.
Make sauce: Stir in the marinara sauce, a ½ cup of water (for jarred sauce, swirl the water in the jar to collect leftover sauce), and salt and pepper. Simmer for 5 minutes to allow the flavors to blend. Taste and adjust seasoning if needed.
Assemble dish: Spread 1 cup of the sauce in the bottom of a 9x13 or 3-quart baking dish. Layer with half of the ravioli, followed by half of the spinach and ½ cup of sauce. Add 1 cup of mozzarella cheese.
Repeat layers: Add the remaining ravioli, then cover with the rest of the sauce and mozzarella. Top with freshly grated Parmesan cheese. Make sure the ravioli is fully covered with sauce and cheese.
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 20 minutes, until the cheese is melted, bubbly, and golden. For a more browned top, broil for 1-2 minutes at the end.
Serve: Dish out the ravioli into bowls or plates. Top with fresh basil and extra Parmesan, if desired.

Nutrition

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Can I use frozen ravioli instead of fresh?

Yep, frozen ravioli works just as well! Simply follow the cooking instructions on the package before assembling the bake, and you’re good to go.

Do I really need to sauté the mushrooms and spinach?

It’s definitely worth it! Sautéing the mushrooms and spinach helps concentrate their flavors and reduces moisture, so your dish won’t end up watery. Plus, it makes everything taste richer and more flavorful!

Can I make this dish ahead of time?

Absolutely! You can assemble the dish, cover it, and refrigerate for up to 24 hours. When you’re ready to bake, just pop it in the oven and enjoy a meal that’s ready to go with minimal effort.

How do I avoid the ravioli sinking in the sauce?

Make sure you cover the ravioli fully with the sauce and cheese before baking. The sauce should be nice and thick, which will help the ravioli stay in place and absorb all those delicious flavors.

What can I substitute for the cheese if I want a vegan version?

No problem! Use vegan ravioli and swap out the mozzarella and Parmesan for plant-based cheese alternatives. Your dish will still be comforting and creamy, but totally vegan-friendly.