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15 Amazing Ravioli Gratin with Spinach Bakes

Ravioli Gratin with Spinach

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This Ravioli Gratin recipe is your answer to an easy, cheesy, baked dinner featuring spinach and a rich tomato sauce. It is simple to put together and delivers comforting flavor straight from your oven.

Ingredients

Scale
  • 1 pound store-bought or homemade ravioli (cheese or meat filled)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • 10 ounces fresh spinach, roughly chopped
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the ravioli according to package directions until al dente. Drain well.
  3. While the ravioli cooks, heat the olive oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes.
  4. Add the garlic and cook for 1 minute more until fragrant.
  5. Stir in the crushed tomatoes, oregano, and basil. Season with salt and pepper. Simmer for 5 minutes.
  6. Stir the chopped spinach into the tomato sauce. Cook until the spinach wilts down completely, about 2-3 minutes.
  7. In a large bowl, gently toss the cooked, drained ravioli with half of the tomato-spinach sauce.
  8. Spread the ravioli mixture evenly into the prepared baking dish.
  9. Spoon the remaining sauce over the top of the ravioli layer.
  10. Sprinkle the mozzarella cheese evenly over the sauce, followed by the Parmesan cheese.
  11. Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  12. Let the gratin rest for 5 minutes before serving. Enjoy your comforting dinner!

Notes

  • You can use frozen ravioli; thaw them slightly before cooking.
  • If you prefer a richer sauce, add 1/4 cup of heavy cream when you add the spinach.
  • For extra flavor, mix 1/4 cup of ricotta cheese into the sauce before layering.

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