This recipe for easy tomato & spinach baked ravioli is one of the easiest and most delicious pasta dishes you can make for a weeknight supper. Cheating ever-so-slightly with the store-bought spinach and ricotta ravioli to make it easier. The tomato sauce is made creamy with the addition of Prèsident Thick & smooth cream cheese.
Using cream cheese instead of cream makes this sauce so luscious and adds a delicious savoury flavour. You simply stir this into the tomato sauce which has been bubbling away on its own on the stove.
I have added a generous dose of baby spinach to this baked ravioli dish. You can blanch it in the pasta cooking water right at the end, or do as I did and simply toss the raw leaves into the baking dish with the cooked ravioli and sauce. It will wilt while being baked.
How to make tomato and spinach baked ravioli:
- First, get your sauce on the go by frying the onion and garlic in a pot. Cook this for around 30 minutes allowing it to just bubble away on low heat.
- Boil the ravioli in a large pot of salted water for a few minutes and until they float to the surface. You will want these to be quite al-dente. Do this just before you mix everything together to go in the oven. Ravioli does not take long to cook.
- Finish the dish with grated mozzarella and then bake for 25 minutes. Easy peasy.
What to serve with easy tomato & spinach baked ravioli:
My other baked pasta dishes:Print
Creamy spinach & ricotta ravioli bake
An easy tomato & spinach baked ravioli recipe that is perfect for a weeknight supper.
- Prep Time: 10
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4
- Category: Dinner
- Method: baking
- Cuisine: Italian
1 onion finely chopped
3 garlic cloves, crushed
Pinch of dried chilli flakes (as hot as you like it)
2 x 410gms tins of Italian chopped peeled tomatoes
¼ cup (60ml) dry white wine
1 vegetable stock sachet (or cube)
Salt & pepper
110gms (approx. 1/3 cup) Prèsident Thick & smooth cream chees
¼ cup lightly packed fresh basil leaves, roughly chopped
80gms baby spinach leaves
500gms store-bought spinach & ricotta ravioli
1 cup grated mozzarella
Fresh basil leaves to serve (optional)
First, make the tomato sauce by sauteing the onion in a splash of olive oil until translucent. About 5 minutes. Add the crushed garlic and pinch of chili flakes and cook for 30 seconds.
Add the 2 tins of tomatoes, season well with salt and pepper, and add the wine. Cook for about 30 minutes until the sauce thickens.
Add the cream cheese and stir until dissolved.
Towards the end of the cooking time, preheat the oven to 180C/350F and lightly spray or grease an oven-proof roasting dish.
Boil the ravioli and a pot of salty water according to the pack instructions. Drain in a colander, adding a splash of olive oil to prevent sticking if necessary.
Add the baby spinach to the oven dish, tip the cooked ravioli over that, then pour over the sauce. Toss gently to combine.
Scatter over the grated mozzarella and bake covered for 10 minutes then remove the cover and bake for a further 15 minutes to brown.
Keywords: Ravioli, bake, spinach, tomato, easy, easy vegetarian supper, baked ravioli recipe, tomato and spinach ravioli bake
*This post is proudly sponsored by Prèsident