Easy tomato & spinach baked ravioli

This easy baked tomato and spinach ravioli recipe is one of the easiest and most delicious pasta dishes you can make for a weekday dinner. A little cheat with store-bought spinach and ricotta ravioli makes it easy. to make the tomato sauce creamy. president Thick and smooth cream cheese.

Using cream cheese instead of cream adds sweetness and richness to the sauce. Simply mix this into a naturally bubbling tomato sauce on the stovetop.

I added plenty of spinach to this baked ravioli dish. You can either blanch them in pasta cooking water at the end, or do as I did and simply place the raw leaves in a baking dish with the cooked ravioli and sauce. It will wilt while baking.

To make baked ravioli with tomatoes and spinach:

1. First, make the sauce on the go by sautéing the onions and garlic in a pan. Cook this for about 30 minutes and let it bubble over low heat.
2. Boil the ravioli in a large pot of salted water for a few minutes until they float to the surface. These should be fairly al dente. I do this just before I mix everything together and put it in the oven. Ravioli does not take long to cook.
3. Top with grated mozzarella cheese and bake for 25 minutes. it’s simple.

What to serve with simple tomato and spinach baked ravioli:

best garlic bread

My Other Baked Pasta Dishes:

my best truffle mac and cheese

Roasted meatball and spinach ravioli

Baked Tortellini with Italian Sausage Meatballs

creamy chicken with ravioli and spinach

Baked spinach and ricotta cannelloni

Baked gnocchi with creamy tomatoes and spinach

my best pasta

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Baked Ravioli with Creamy Spinach and Ricotta Cheese

This is an easy tomato and spinach ravioli recipe that is perfect for a weeknight snack.

• author: Sam Linsell
• Preparation time: Ten
• Cooking time: 60 minutes
• total time: 1 hour 10 minutes
• yield: Four
• Category: dinner
• Method: baking
• cooking: Italian

1 chopped onion

3 crushed garlic

A pinch of dried chili flakes (optional)

2 410g can of peeled Italian tomatoes, chopped

¼ cup (60ml) dry white wine

1 Vegetable stock sachet (or cube)

salt and pepper

110gms (about 1/3 cup) President Rich, smooth cream cheese

¼ cup Lightly stuffed fresh basil leaves, coarsely chopped

80gms baby spinach leaves

500gms store-bought spinach and ricotta ravioli

1 cup grated mozzarella cheese

fresh basil leaves (optional)

First, make the tomato sauce by frying the onions in olive oil until translucent. About 5 minutes. Add crushed garlic and a pinch of chili flakes and cook for 30 seconds.

Add 2 cans of tomatoes, season with salt and pepper, and add the wine. Simmer until the sauce thickens, about 30 minutes.

Add cream cheese and mix until melted.

Towards the end of cooking time, preheat oven to 180C/350F and lightly spray or grease an oven-proof roast dish.

Boil ravioli and brine according to package directions. If necessary, add a little olive oil to prevent sticking.

Add the baby spinach to the baking dish, top with the cooked ravioli, and pour over the sauce. Mix gently.

Sprinkle over the grated mozzarella cheese, cover and bake for 10 minutes, then remove the lid and bake for another 15 minutes.

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