17 ½ounces(500g) fresh or frozen ravioliabout 2 packages
25ounces(708g) marinara sauce
2cups(60g) baby spinach
1cup(85g) parmesan cheese
1cup(170g) mozzarella cheese
1teaspoonfresh chopped parsley
Instructions
Preheat the oven to 400 degrees F / 200 degrees C and grease a 9x13 inch baking dish.
Spread ¼ cup of the marinara sauce into the bottom of the baking dish and top with one package of fresh or frozen ravioli, arranging it in a single layer.
Add half of the remaining marinara and then layer with 1 cup of baby spinach, ½ cup of parmesan cheese and ½ cup of mozzarella cheese, and another ¼ of sauce.
Arrange the other package of ravioli on top, then the rest of the marinara sauce, baby spinach and finish with the cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes.
Garnish with parsley and serve.
Video
Notes
Use fresh or frozen ravioli. The ravioli does not need to be thawed or boiled.
If using frozen ravioli, you may need to add a few minutes to the baking time.
We used cheese ravioli, but you can use any ravioli flavor.
The ravioli absorbs quite a bit of sauce while cooking, so even if it seems like too much sauce, it will come out perfectly in the end.
This recipe makes a large casserole. You can easily divide the ingredients between two smaller casserole dishes and freeze one for later.
No baby spinach? Use regular spinach instead.
Freshly grated cheese melts better than pre-shredded cheese.
Storage = keep in an airtight container inside the fridge for 4-5 days.
There are 10 WW Blue Plan SmartPoints in one serving of this.