This easy baked ravioli recipe and post is sponsored by BabbleBoxx.com on behalf of Bertolli®. Hello, low-maintenance weeknight dinner!
Easy Baked Ravioli
I often advocate for “slow cooking” in the kitchen, which is really just to say that I think there are times when recipes with lots of steps are fun. It’s in those posts I encourage you to relish the sound of the knife on the cutting board as you prep the onions and garlic and herbs. I might mention “being in the moment” as you scan the long ingredient list and multiple steps and then I go on to wax poetic about embracing the now as a way to relax and forget your worries. And while I sometimes get carried away with the therapeutic properties of kitchen projects, I get that not every day is meant for that kind of cooking. Sometimes the best therapy is the thrill of getting dinner served on a busy Monday night. And, really, how would we appreciate the more involved cooking experiences without balancing them out with some low-maintenance go-to weeknight recipes. We need both.
So, on a scale of one to ten – one being easy-breezy oooh I want to cook today! and ten being code-red omg I have to make dinner tonight!- this baked ravioli is the recipe you whip out when you rate yourself closer to a ten than a one on the scale. It’s the sort that calls for ingredients that you can keep on hand in the pantry and refrigerator. It’s flexible in that you can switch some things up or leave some things out. There’s very little prep work involved. Yet, unsuspecting dinner table companions might wonder if you toiled for hours in the kitchen when, in reality, you just stirred some things together before popping it in the oven. It’s a one-pan Monday night dinner hero, for sure. It will alleviate the gotta make dinner pressure.
Rosa Pasta Sauce
A rosa sauce is what happens when you combine a marinara sauce with cream, or in this case a decadent Alfredo sauce. And if this was a weekend cooking sort of post I would, at this point, start listing out all the ingredients you would need to make both sauces. But, this is an easy recipe for a weeknight dinner so it calls for a few key short-cuts, starting with Bertolli sauces, which means there’s no chopping or dicing required. No slow simmering the marinara sauce or whisking together an Alfredo sauce. It’s all done for you.
- I started with Bertolli® Organic Fire Roasted Garlic Marinara an all-purpose sauce that’s made with just a few high-quality USDA organic ingredients inspired by the simple and fresh Tuscan way of cooking.
- And while you could just stick with the one sauce, adding some of Bertolli® New Organic Creamy Alfredo Sauce gives the baked ravioli a touch of richness. The sauce, just like the marinara, is made with the same organic (and non-GMO!) ingredients you would use to make it from scratch like cream, milk, and aged Parmesan and Romano cheeses. It’s one of the first naturally organic Alfredo sauces available at mainstream grocery stores.
The sauce I made is heavy with the marinara and light on the Alfredo, but feel free to get creative and adjust the sauce to your taste. Or, visit Bertolli® and check out more rosa sauce inspired recipes.
A Few More Ingredients You’ll Need
- Refrigerated cheese ravioli
- Italian sausage
- Frozen chopped spinach
- Shredded Parmesan and Mozzarella cheese
- Store-bought bread crumbs and dried Italian seasoning
All of it – the pasta, the sauces, and the spinach – comes together in just one pan. It starts on the stove top and the pasta is topped with cheese and breadcrumbs that toast in the oven giving the baked ravioli a lightly crispy topping when it comes out of the oven.
Happy weeknight cooking 🙂
More One-Pan Pasta RecipesPrint
The best weeknight dinners are ones that are low-maintenance yet look and taste like you cooked all day. A few smart short-cuts make this baked ravioli so easy to pull together – it goes from stove top to oven in just one pan and requires very little prep work. It’s definitely a weeknight dinner win.
- 1 tbsp olive oil. plus 1 tsp divided
- 10 oz Italian sausage links (about 3 links), casings removed
- 2 cups Bertolli® Organic Fire Roasted Garlic Marinara
- 1 (12-oz) package chopped frozen spin (see note)
- 1 cup Bertolli® Organic Creamy Alfredo Sauce
- 1 (20-ounce) package fresh cheese Ravioli
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded Mozzarella cheese
- 1/4 cup breadcrumbs
- 1/4 tsp kosher salt
- 1/4 tsp dried Italian seasoning
- Preheat oven to 375 degrees. Heat 1 tablespoon olive oil over medium heat in a large pan. Add the sausage links and cook them, using a spatula to break them up, until browned. Add the marinara and bring it to the simmer. Add the chopped spinach and cook it in the sauce until it thaws. Add the alfredo sauce and stir. Bring the pan to a simmer, add the uncooked ravioli, and stir to coat the pasta in the sauce.
- Top the pasta and sauce with the Parmesan and mozzarella cheese. In a small bowl, combine the breadcrumbs, salt, Italian seasoning, and one teaspoon of olive oil. Sprinkle the seasoned bread crumbs over the top of the cheese. Cover the pan with tin foil and transfer it to the oven. Bake it for 20 minutes, uncover it and bake it for another 10 minutes.
I like to use frozen chopped spinach in bags because it’s already broken apart and is much easier to work with than the boxed frozen spinach that needs to be thawed before using.
- Calories: 636
- Fat: 31.7g
- Carbohydrates: 58.5g
- Fiber: 4.9g
- Protein: 30.3g