Meatball and spinach ravioli bake

This recipe excited me because I’ve wanted to make it for a while. It also involves pasta, so nothing is better than that. I’ve combined fabulous things to make this dish: spinach and ricotta ravioli, homemade Italian tomato sauce, meatballs, and buffalo mozzarella. These are all cooked separately and then brought together in a large skillet like a marriage made in heaven and baked. I also added some Parmesan because obvs.

We are just waving goodbye to winter here in the Southern Hemisphere, which also means saying cheerio to all the rich, comforting food. It’s time to make way for lighter and healthier summer-inspired dishes. 

I relished and enjoyed this delicious ravioli and meatball bake like it was my final meal. I’m waving goodbye to my most beloved pasta for a while (well as much as I possibly can). I’ve used a good quality shop-bought fresh pasta ravioli as this is more convenient, but you can, of course, make your own. 

I’ve used 250gms as this is the quantity it is sold in, but I think around 350 or 400gms would be better in terms of getting the pasta/ meatball to sauce ratio spot on. Of course, you can use any short noodle if you can’t get hold of a filled pasta pocket.

Basic Ingredients for the Meatball and Spinach Ravioli Bake

This comforting bake is made with simple, wholesome ingredients that come together beautifully:

• Spinach and Ricotta Ravioli: Use 250–400g of shop-bought ravioli for convenience.
• Mozzarella and Parmesan: A 150g ball of buffalo mozzarella and plenty of Parmesan for that gooey, cheesy topping.
• Meatballs: A blend of free-range lean beef mince, breadcrumbs, parsley, garlic, and dried oregano makes for juicy, flavorful meatballs.
• Tomato Sauce: A rich mix of tinned tomatoes, garlic, red onion, wine (or vinegar and water), and a touch of basil for freshness.
• Seasonings: Dried chili flakes, Worcestershire sauce, and a crumbled stock cube add depth and spice.

How to Make Meatball and Spinach Ravioli Bake

1. Prepare the Tomato Sauce
   • Sauté chopped red onion in olive oil until softened.
   • Add crushed garlic and cook briefly before deglazing the pan with wine.
   • Stir in tinned tomatoes, stock cube, chilli flakes, and basil. Let it simmer for about 25 minutes until thickened.
2. Make the Meatballs
   • Combine minced beef, breadcrumbs, parsley, oregano, garlic, tomato paste, salt, and pepper. Mix thoroughly and roll into small to medium-sized balls.
   • Heat olive oil in a frying pan and brown the meatballs on all sides.
3. Cook the Ravioli
   • Boil ravioli in salted water for about 3 minutes, just until it’s slightly undercooked. Drain and set aside.
4. Assemble and Bake
   • In an ovenproof skillet, combine the meatballs, ravioli, and tomato sauce.
   • Tear the mozzarella into pieces and scatter over the top. Finish with grated Parmesan.
   • Bake at 180°C (350°F) for 20 minutes until bubbling and golden.

Tips and Substitutions

• Cheese Options: Swap mozzarella for shredded cheddar or fontina for a twist.
• Ravioli Fillings: Experiment with mushroom, pumpkin, or cheese-filled ravioli to change the flavour profile.
• Add Veggies: Include sautéed mushrooms, bell peppers, or spinach to boost the nutrition.
• Make Ahead: Prep the meatballs and tomato sauce in advance to save time.

Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
• Freezer: Assemble the bake without baking and freeze for up to 3 months. Thaw overnight in the fridge, then bake as instructed.
• Reheating: Add a splash of water or stock when reheating to maintain the saucy texture.

Recipe – serves 2 – 4 depending on appetite size and level of greed

Meatball and spinach ravioli bake recipe

A comforting and easy finner made with store-bought ravioli, meatballs and spinach covered in cheese.

Print Recipe

Prep Time:20 minutes mins

Cook Time:45 minutes mins

Ingredients

• 250 grams – 400 grams spinach and ricotta-filled ravioli shop-bought
• 150 grams net weight ball of buffalo mozzarella (fior di latte)
• Parmesan to grate over and serve – as much as you like
• 3 – 4 Tbsp olive oil to fry the meatballs
• Fresh basil leaves as garnish optional

Tomato sauce:

• 1 small red onion or half a large finely chopped
• 3 Tbsp olive oil
• 2 cloves garlic crushed
• 2 400gram tins of peeled tomatoes
• ¼ cup dry white wine or 2 Tbsp red wine vinegar and ¼ cup water
• 1 small stock cube crumbled (chicken or vegetable)
• a good pinch of dried chilli flakes or two
• 6-8 basil leaves chopped
• Splash or Worcestershire sauce optional
• Salt and pepper

Meatballs:

• 2 garlic cloves crushed
• 500 grams free-range lean beef mince
• 60 grams dried breadcrumbs
• 10 grams parsley finely chopped (about 2 ½ tablespoons after chopped)
• 2 tsp dried oregano
• salt & pepper a good few pinches
• 2 Tbsp tomato paste

Instructions

• Heat a non-stick frying pan and add the olive oil.
• Fry the onions over low heat until softened. Add the garlic and briefly cook. Add the wine to deglaze the pan and then add the tomatoes, stock cube, chilli and basil and cook until the sauce has thickened. Add a splash of water if it gets too thick. I normally cook this for around 25 minutes and while the oven is heating up.
• Preheat the oven to 180C / 350 F
• While the sauce is on the go, mix all the meatball ingredients (mince, garlic, breadcrumbs, parsley, oregano, salt and pepper and tomato paste) together – hands are best for this job, and roll into small to medium-sized meatballs.
• Heat the olive oil in a non-stick frying pan and fry the meatballs until they turn brown on all sides. They may still be a bit raw in the middle but this is fine. 
• Bring a large pot of salty water to the boil and cook the ravioli for 3 minutes until just below al dente. Drian and set aside.
• When all of the above are done, combine the meatballs and ravioli in the ovenproof skillet with the tomato sauce. Tear the ball of mozzarella into small shreds and scatter over the surface. Grate over some Parmesan cheese and bake for 20 minutes.

Notes

The tomato sauce and meatballs can be made in advance. Store in the freindge

Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
• Freezer: Assemble the bake without baking and freeze for up to 3 months. Thaw overnight in the fridge, then bake as instructed.
• Reheating: Add a splash of water or stock when reheating to maintain the saucy texture.

 

Author: Sam Linsell

A few of my other favourite pasta dishes:

spinach & ricotta cannelloni bake

The best creamy tomato & spinach tortelloni

spaghetti meatballs

pasta with broccoli, anchovies, and garlic

Creamy chicken with ravioli & spinach

Meatball and spinach ravioli bake

 Spaghetti and meatballs

Chicken meatballs with spaghetti

Tortellini with Italian sausage meatball bake

Meatball and spinach ravioli bake

My best pasta recipes

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