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:

1. Preheat oven: Position a shelf in the top third of the oven and preheat to 375°F (190°C).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve: Dish out the ravioli into bowls or plates. Top with fresh basil and extra Parmesan, if desired.  

Nutrition