Cheesy Ravioli Bake
Ingredients
- 3 T. unsalted butter
- 2 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes
- 2 T. coarsely chopped fresh basil
- 1/3 c. heavy cream
- Salt
- 2 (8 ounce) packages fresh cheese ravioli1 (6 ounce) bag baby spinach
- 1 c. shredded mozzarella cheese
Directions
- Bring water to a boil in a large pot. Adjust oven rack to center position and preheat oven to 450 degrees. Grease a shallow 2 quart baking dish with 1T. butter.
- Melt the remaining 2 T. butter in a large skillet over medium heat. Add garlic and cook until fragrant, but not brown, about 30 seconds. Add tomatoes, increase heat to high, and cook until thickened and almost dry, about 10 minutes. Stir in basil and cream and simmer until sauce thickens, about 2 minutes. Season with salt.
- Add 1 T. salt and ravioli to boiling water and cook until al dente. Add spinach to pot with pasta during the last 30 seconds of cooking. Drain pasta and spinach, return to the pot and stir in the tomato sauce. Transfer mixture to the baking dish, sprinkle with cheese, and bake until top is golden, about 10 minutes. Cool 5 minutes before serving.
Serves 4 to 6
Note: I’ve made a similar recipe in the past using frozen ravioli and frozen spinach, and this version is entirely more delicious!
Recipe compliments of America’s Test Kitchen “Fast and Fresh Recipe Card Collection.”
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Tags: cheesy ravioli bake, casserole, recipe for lent, recipes, lenten, vegetarian, italian, easy
