This cheesy Spinach Ricotta Ravioli is an easy, family-friendly Italian-inspired casserole made with store-bought four-cheese ravioli, seasoned tomato sauce, ground beef, and baby spinach. It’s rich with ricotta, melted mozzarella, and grated Parmesan and comes together in under an hour—perfect for busy weeknights or a casual weekend supper. Serve with a crisp salad and crusty bread for a complete meal.
Why it’s Awesome
This baked spinach ravioli is comforting, flavorful, and straightforward to prepare. Highlights:
- Cheesy comfort: ricotta inside the ravioli plus dollops of ricotta, shredded mozzarella, and grated Parmesan on top create a creamy, golden finish.
- Make-ahead friendly: assemble, cover, and refrigerate for up to 8 hours or overnight; bake when you’re ready.
- Quick and simple: using store-bought ravioli keeps preparation fast without sacrificing flavor.
- Family favorite: savory tomato-beef sauce, tender ravioli, and spinach make a crowd-pleasing combination.
Key Ingredients
Spinach – Baby spinach is ideal because it wilts quickly and blends well into the sauce. Chop larger leaves if needed.
Ricotta – Adds creamy, mild flavor; scoop onto the casserole before baking.
Ground beef – 85% or 90% lean ground beef (or lean ground sirloin) works well. Swap for plant-based beef for a vegetarian version.
Chicken broth – Helps make a saucy base when combined with crushed tomatoes.
Four-cheese ravioli – Refrigerated four-cheese ravioli keeps this recipe quick and satisfying. Spinach ravioli can be used as an alternative.
Mozzarella and Parmesan – Shredded mozzarella melts beautifully while grated Parmesan adds savory depth and a golden top.
Crushed tomatoes and aromatics – Canned crushed tomatoes, red onion (lightly caramelized), and garlic form a simple, flavorful sauce. Balsamic vinegar, Italian seasoning, salt, and pepper round out the flavors.
Directions
Follow these steps for a generous 9 x 13-inch casserole that serves about eight.
- Preheat the oven to broil and position a rack about 9 inches from the element. Lightly coat a 9 x 13-inch casserole dish with cooking spray and set aside.
- In a large skillet over medium-high heat, brown 1 lb ground beef until no longer pink. Drain fat and transfer the beef to a plate.
- Add 1 tablespoon olive oil to the skillet and return to medium-high heat. Cook 1 medium sliced red onion, stirring occasionally, until softened (about 8–10 minutes). Add 3 cloves minced garlic and cook 1 minute more.
- Stir in a 28-oz can crushed tomatoes, 1 cup chicken broth, 2 tablespoons balsamic vinegar, 1 teaspoon dried Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Mix well.
- Add a 20-oz package refrigerated four-cheese ravioli to the skillet and press them into the sauce so they’re submerged. Bring to a boil, then reduce heat to low, cover, and simmer until the ravioli are tender, about 8–10 minutes (adjust time for frozen ravioli as needed).
- Return the cooked beef to the skillet and stir to combine. Add a 5-oz package baby spinach in two batches, stirring each batch until wilted.
- Pour the ravioli mixture into the prepared casserole dish. Spoon about six even dollops (roughly six spoonfuls) of ricotta over the top, then sprinkle 1 cup shredded mozzarella and ½ cup grated Parmesan evenly over the surface.
- Broil until the cheese is melted and deep golden brown, about 5–7 minutes depending on your broiler. Remove from oven and top with torn fresh basil leaves if desired. Let cool slightly before serving.
Recipe Tips & Variations
- Try different melting cheeses such as provolone, fontina, or a blend—omit ricotta if you prefer a different texture.
- If you don’t like spinach, simply leave it out or substitute with sautéed kale.
- Prefer a gentler finish? Bake at 350°F for 25–35 minutes instead of broiling until the cheese is melted.
- To make ahead: assemble the casserole through the cheese step, cover, and refrigerate up to 8 hours or overnight. Bake in a 350°F oven for 45–60 minutes until heated through, then briefly broil to brown the cheese.
FAQs
This casserole pairs well with a crisp green salad or a warm, crusty loaf of bread to soak up the sauce.
If using frozen ravioli, either boil them according to package directions before adding to the sauce or allow extra simmering time in the sauce so they cook through before baking.
Yes—omit the ground beef and use vegetable broth. Be sure the ravioli filling is meat-free.
More Easy Mediterranean-Inspired Recipes
Italian Dressing Pasta Salad
Fettuccine Alfredo
Panzanella
Cherry Tomato Caprese Salad
Meatless Baked Ziti
If you try this recipe, please rate it and leave a comment with any tips or tweaks you discover. Enjoy!
📖 Recipe
Spinach Ricotta Ravioli
Equipment
Ingredients
- 1 lb 85% lean ground beef (or 90% lean ground sirloin)
- 1 tablespoon extra virgin olive oil
- 1 medium red onion, sliced thinly (or sweet yellow onion)
- 3 cloves garlic, finely chopped
- 1 (28-oz) can crushed tomatoes
- 1 cup chicken broth (canned or homemade)
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 (20-oz) package refrigerated four-cheese ravioli
- 1 (5-oz) package baby spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves, torn (optional)
Instructions
- Preheat oven to broil and position a rack about 9 inches from the heating element. Coat a 9 x 13-inch casserole dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink. Drain fat and set the beef aside.
- Return the skillet to medium-high heat and add olive oil. Cook the onions until tender, about 10 minutes, stirring occasionally. Stir in garlic and cook 1 minute.
- Add crushed tomatoes, chicken broth, balsamic vinegar, Italian seasoning, salt, and pepper to the skillet. Stir until combined. Add the ravioli and press them into the sauce so they are submerged. Bring to a boil, then reduce heat to low, cover, and simmer until ravioli are tender, about 8–10 minutes.
- Return the cooked beef to the skillet and stir to combine. Add the spinach in two batches, stirring until wilted.
- Pour the ravioli mixture into the prepared casserole dish. Spoon dollops of ricotta evenly over the top, then sprinkle with mozzarella and Parmesan.
- Broil until the cheese is melted and deep golden brown, about 6 minutes (or until desired doneness). Top with torn fresh basil leaves and serve.
Notes
Nutritional information is an estimate.
If using frozen ravioli, adjust cooking time so they are fully cooked—boil according to package directions and add them to the pan before transferring to the casserole dish.