Baked Spinach & Ricotta Ravioli

we are officially in the thick of sweater weather and casserole season.  which if you think about it go hand-in-hand perfectly; know what i'm saying?

one of my favourite dishes in fall and winter is lasagna.
however, lasagna on a weeknight can be overwhelming & time consuming; between bus stop picks-ups and evening activities.

what's not time consuming?
baked ravioli.

all the flavours of lasagna in half the effort and time.
thursday night dinner for the win...

...and fridays leftover lunch win.


baked spinach & ricotta ravioli

1 {600g} package fresh spinach & ricotta ravioli 
2 cups favourite spaghetti sauce 
1/3 cup cream cheese
1 1/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
fresh basil for garnish, sliced thin.

preheat oven to 350F.  spray 11 X 7-inch baking dish with non stick spray.  set aside.
in medium saucepan, heat spaghetti sauce with cream cheese until warm and cheese is incorporated evenly into the sauce.
cook the ravioli in a large pot of boiling salted water until just tender, about 2-3 minutes.  drain.
add ravioli to the sauce, mix and transfer to prepared dish.  top with shredded mozzarella and parmesan cheeses.  cover and bake until sauce bubbles and cheese on top melts.  about 25-30 minutes.
garish with fresh basil.

serves 4-6


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