Ravioli Bake with Spinach and Mushrooms
This recipe is easily adaptable, and goes in and out of the oven in cinch!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 2-3 servings
- Category: Entree
Ingredients
- 10 oz frozen ravioli
Veggies
- 8 oz portabella mushrooms, chopped
- 1 garlic clove, minced
- Splash olive oil
- 1 1/2 cups frozen spinach
- 1/4 tsp black pepper
Cheese Filling
- 1 cup cottage cheese
- 1 garlic clove, minced
- 1/2 tsp basil
- 1/4 tsp oregano
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
Bake
- 1 cup marinara sauce
- 1/2 cup mozzarella
- 1/4 cup shaved Parmesan
Instructions
- Preheat oven to 350°F.
- Cook ravioli according to package directions. Drain and spread out on a parchment lined baking sheet so that they do not stick together while you prepare the remaining ingredients.
- Add a splash of olive oil to a skillet over medium heat. Cook mushrooms and garlic until liquid starts to form in the pan. Add frozen spinach and black pepper and cook until spinach is thawed, stirring occasionally. Cover with a lid if the skillet is getting too dry.
- Mix together all ingredients for the cheese filling. Set aside.
- In a 9×9 inch baking pan, spread 1/2 cup of marinara sauce. Nestle the ravioli down into the sauce. Spread the cheese filling over the ravioli and top with all of the veggie filling. Spread the remaining sauce over the veggies and sprinkle with the cheeses.
- Bake in the preheated oven for 30 minutes, or until the cheese is browned and the bake is bubbly.