Vegetarian Cheese Ravioli Casserole with Spinach
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 509, total fat 23 G., saturated fats 9 G., proteins 24 G., carbohydrates 53 G., fiber 4 G., cholesterol 71 mg, sodium 1397 mg, sugar 5 G.
Calories 509, total fat 23 G., saturated fats 9 G., proteins 24 G., carbohydrates 53 G., fiber 4 G., cholesterol 71 mg, sodium 1397 mg, sugar 5 G.
This vegetarian cheese ravioli casserole is a quick, easy, and delicious meal perfect for a midweek meal after work. Store-bought ravioli are baked under a layer of cheese along with spinach, making this casserole not only delicious but also healthy. If you love lasagna but are looking for something quicker, this recipe is for you.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Two packs of 280 gr. ravioli with cheese
- 4 cups small spinach
- 1 can (760 gr.) tomato vodka sauce
- 1 can (140 g) pesto
- 2 tbsp. grated mozzarella
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Cook the ravioli in boiling water for slightly less time than indicated on the package. Drain and place the ravioli in a 22x32 cm baking dish. Top with spinach.
- Pour the vodka sauce over the spinach and ravioli. Spread the pesto throughout the sauce. Sprinkle with mozzarella. Bake until the sauce begins to bubble, about 25 minutes. Serve.
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