This cheesy Spinach Ricotta Ravioli is an easy, family-friendly Italian-style casserole made with store-bought four-cheese ravioli, ground beef, and baby spinach for extra nutrition. Ready in under an hour, it’s perfect for weeknights or casual company—serve with a crisp salad and a crusty loaf of bread.
Why It’s Awesome
This baked spinach ravioli is a go-to for lovers of Italian and Mediterranean flavors. A few reasons it stands out:
- Cheesy comfort: the four-cheese ravioli combined with ricotta, shredded mozzarella, and grated Parmesan creates rich, melty goodness.
- Make-ahead friendly: assemble up to 8 hours or overnight, refrigerate, then bake when you’re ready.
- Simple to prepare: using store-bought ravioli keeps the recipe quick without sacrificing flavor.
- Popular with everyone: beefy tomato sauce, tender ravioli, spinach, and baked cheeses make this an easy crowd-pleaser.
Key Ingredients
Spinach — Baby spinach is ideal; if using larger leaves, chop them. It adds color, nutrients, and pairs well with ricotta and tomato sauce.
Ricotta — A creamy Italian cheese that adds a soft, mild richness when dolloped over the baked casserole.
Ground beef — Use 85% lean ground beef or 90% lean ground sirloin for good flavor and texture.
Chicken broth — Canned or homemade provides a bit of liquid to help the sauce cook the ravioli.
Four-cheese ravioli — Refrigerated four-cheese ravioli keeps this dish quick; spinach-stuffed ravioli can be used for a variation.
Mozzarella & Parmesan — Shredded mozzarella melts beautifully and Parmesan adds sharpness when grated over the top.
Crushed tomatoes — The base for the tomato sauce; canned crushed tomatoes are convenient and flavorful.
Red onion — Lightly caramelized to add sweetness; a sweet yellow onion works too.
Directions
Preheat the oven to broil and position a rack about 9 inches from the heating element (or center if preferred). Coat a 9 x 13-inch casserole dish with cooking spray and set aside.
Heat a large skillet over medium-high. Brown 1 lb ground beef until no longer pink, drain excess fat, and transfer the beef to a plate.
Add 1 tablespoon oil to the skillet and return to medium-high heat. Sauté 1 medium sliced red onion until tender, about 10 minutes. Stir in 3 cloves minced garlic and cook about 1 minute.
Pour in a 28-oz can crushed tomatoes, 1 cup chicken broth, 2 tablespoons balsamic vinegar, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine, then add a 20-oz package refrigerated ravioli, submerge them in the sauce, and bring to a boil. Reduce heat to low, cover, and simmer until ravioli are tender, about 8–10 minutes (adjust time if using frozen ravioli).
Return the cooked beef to the skillet and stir to combine. Add a 5-oz package baby spinach in two batches, stirring until wilted.
Transfer the ravioli mixture to the prepared casserole dish. Dollop about 1 cup ricotta over the top in even spoonfuls. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan across the surface.
Broil until the cheeses are bubbly and deep golden brown, about 5–7 minutes, watching carefully to avoid burning. Remove from oven and top with torn fresh basil leaves, if desired.
Recipe Tips & Variations
- Swap or add cheeses that melt well. If you prefer to skip ricotta, omit it.
- If you don’t want spinach, simply leave it out or swap with another leafy green.
- Prefer a gentler bake? Instead of broiling, bake at 350°F for 25–35 minutes until the cheese melts and the dish is heated through.
- To make ahead: assemble and top with cheese, cover, and refrigerate up to 8 hours or overnight. Bake at 350°F for 45–60 minutes until heated through, then broil briefly for golden cheese.
FAQs
Serve with a crusty loaf of bread or a simple green salad to balance the richness.
If using frozen ravioli, either extend the simmer time in the sauce until tender or boil them separately according to package directions, then add to the pan and proceed with the recipe.
Yes—omit the ground beef and use vegetable broth. Make sure the ravioli filling is vegetarian.
More Easy Mediterranean-Inspired Recipes
Italian Dressing Pasta Salad
Fettuccine Alfredo
Panzanella
Cherry Tomato Caprese Salad
Meatless Baked Ziti
If you try this recipe, please leave a rating and a comment to share how it turned out.
📖 Recipe
Spinach Ricotta Ravioli
This cheesy Spinach Ricotta Ravioli is an Italian-inspired casserole featuring ground beef, store-bought ravioli, and baby spinach. It comes together quickly and serves a crowd.
Ingredients
- 1 lb 85% lean ground beef (or 90% lean ground sirloin)
- 1 tablespoon extra virgin olive oil
- 1 medium red onion, halved and thinly sliced
- 3 cloves garlic, finely chopped
- 1 (28-oz) can crushed tomatoes
- 1 cup chicken broth (canned or homemade)
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (20-oz) package refrigerated four-cheese ravioli
- 1 (5-oz) package baby spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, torn (optional)
Instructions
- Preheat oven to broil and position the rack about 9 inches from the heating element. Coat a 9 x 13-inch casserole dish with cooking spray and set aside.
- In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain fat and transfer beef to a plate.
- Add oil to the skillet and return to medium-high. Cook the sliced onion until tender, about 10 minutes. Stir in garlic and cook 1 minute.
- Add crushed tomatoes, chicken broth, balsamic vinegar, Italian seasoning, salt, and pepper. Stir to combine. Add ravioli, submerge in sauce, bring to a boil, then cover, reduce heat to low, and simmer until ravioli are tender, about 8–10 minutes (adjust for frozen ravioli).
- Return the cooked beef to the skillet and stir to combine. Add the spinach in two batches, stirring until wilted.
- Pour the ravioli mixture into the prepared casserole dish. Scoop ricotta in even spoonfuls over the top, then sprinkle mozzarella and Parmesan across the surface.
- Broil until the cheese is bubbly and deep golden brown, about 5–7 minutes. Top with torn fresh basil leaves and serve.
Notes
Nutritional information is an estimate. If using frozen ravioli, either extend the simmer time or cook them according to package directions and add them to the pan before transferring to the casserole dish. This recipe was inspired by a magazine recipe but has been adapted for simplicity and home cooking.