Description
Tender cheese ravioli bake with golden mushrooms, fresh spinach, and a creamy garlic Parmesan sauce in this easy vegetarian casserole.
Ingredients
Scale
- 1 bag (25 ounces) fresh cheese ravioli
- 1 1/2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1/2 cup heavy whipping cream
- 1/2 cup vegetable broth
- 1/2 pound mushrooms, sliced
- 2 cups fresh spinach
- 1 1/2 cups shredded Parmesan cheese
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
- Cooking spray or oil for greasing the dish
Instructions
- Preheat the oven to 400°F and grease a 9-by-13-inch baking dish.
- Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook for 1 to 2 minutes, until wilted. Transfer it to a plate and remove excess liquid.
- Wipe the skillet, add the remaining olive oil, and cook the mushrooms for 4 to 5 minutes, until their edges turn golden. Transfer them to a plate.
- Place a medium saucepan over medium heat. Add the garlic and stir for about 30 seconds.
- Pour in the cream and vegetable broth. Add 2 tablespoons Parmesan and half of the black pepper.
- Bring the sauce to a gentle simmer, reduce the heat, and cook for 8 to 10 minutes, stirring regularly, until it lightly coats the back of a spoon.
- Spread a thin layer of cream sauce across the bottom of the prepared baking dish.
- Arrange half of the ravioli in a single layer. Top with half of the spinach, mushrooms, remaining sauce, and Parmesan.
- Repeat the layers with the remaining ravioli, spinach, mushrooms, sauce, and Parmesan. Sprinkle the remaining black pepper between the layers.
- Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil and bake for 2 to 5 more minutes, until the sauce bubbles and the cheese develops golden spots.
- Rest the casserole for 5 minutes. Garnish with red pepper flakes and parsley before serving.
Notes
- Use frozen ravioli without thawing, but increase the covered baking time to about 30 minutes.
- Brown the mushrooms in a wide skillet so they do not steam.
- Drain excess liquid from the wilted spinach before assembling the casserole.
- Use freshly shredded Parmesan for smoother melting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 5
- Sodium: 1280
- Fat: 39
- Saturated Fat: 20
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 64
- Fiber: 4
- Protein: 31
- Cholesterol: 120