Best Veggie Ravioli Bake Recipes

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CREAMY SPINACH BAKED RAVIOLI



Creamy spinach baked ravioli image

Creamy spinach baked ravioli made with shop-bought ravioli is an easy, delicious vegetarian dinner recipe perfect for busy weeknights.

Provided by Alida Ryder

Categories     Dinner     Vegetarian

Time 40m

Number Of Ingredients 11

1 onion (finely chopped)
3 garlic cloves (crushed)
200 g (7oz) baby spinach (roughly chopped)
1 cup heavy/whipping cream
½ cup milk
1 tbsp cornflour/cornstarch
½ cup Parmesan cheese (grated )
juice of ½ lemon
salt and pepper to taste
500 g (1 pound) cheese ravioli
1 cup grated cheese

Steps:

  • Pre-heat the oven to 200ºC/390ºF.
  • Sauté the onion in a splash of olive oil until soft and translucent. Add the garlic and spinach and cook until the spinach has wilted.
  • Mix the milk and cornflour together. Pour the cream and milk mixture into the pan and allow to simmer gently until the sauce has thickened.
  • Add the Parmesan and lemon juice then season to taste.
  • Layer the creamy spinach sauce with the ravioli and cheese. Place in the oven and allow to bake for 10-15 minutes until the top is golden brown and the ravioli is heated through.
  • Remove from the oven and allow to rest for 5 minutes then serve.

Nutrition Facts : Calories 591 kcal, Carbohydrate 48 g, Protein 30 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 113 mg, Sodium 1073 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

VEGGIE RAVIOLI BAKE



Veggie Ravioli Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

Two 10-ounce packages prepared cheese ravioli
4 cups baby spinach
One 24-ounce jar vodka sauce
One 5-ounce jar pesto
2 cups grated mozzarella

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach.
  • Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.

RATATOUILLE BAKE



Ratatouille Bake image

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.

Provided by Surpriseitswendy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon salt
⅛ teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
¾ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
  • Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
  • Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
  • Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g

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