Creamy Mushroom Spinach Ravioli Bake

Marla Jennings

A rich and indulgent baked ravioli dish featuring creamy mushroom and spinach flavors, perfect for a comforting dinner.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dinner

Cuisine Italian-American

Servings 8 servings

Calories 420 kcal

Equipment

1 Baking Dish 9x13 inches
1 Skillet large
1 Spatula

Ingredients

Main Ingredients

1 lb cheese-filled ravioli
2 cups fresh spinach chopped
8 oz mushrooms sliced
1 cup heavy cream
1 cup shredded mozzarella cheese

Seasonings

1/2 tsp salt
1/4 tsp black pepper
2 cloves garlic minced
1/2 cup chopped onions

Instructions

Preparation

Preheat the oven to 375°F. Cook the ravioli according to package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until fragrant. Stir in mushrooms and cook until golden brown. Add spinach and cook until wilted.
Mix the sautéed vegetables with the cooked ravioli in a large mixing bowl. Add cream and half of the mozzarella cheese, stirring to combine.

Serving

Transfer the mixture to a 9x13 inch baking dish. Sprinkle the remaining mozzarella cheese on top. Bake for 25-30 minutes until the top is golden and bubbly. Let cool for a few minutes before serving.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through before serving.

Notes

Pro Tips: Use fresh, high-quality ravioli for the best texture. Adjust the amount of cream to your desired level of creaminess.
Ingredient Substitutions: Swap mozzarella for your favorite cheese blend. Kale can replace spinach for a different flavor.
How to Serve: Best enjoyed warm with a side salad or garlic bread.
Storage & Freshness: Keep leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Assemble the dish in advance and refrigerate until ready to bake.

Keyword creamy mushroom spinach ravioli bake, mushroom pasta bake, spinach ravioli recipe