Dinner

Cheesy Mushroom Ravioli Casserole with Spinach Recipe

Bylina Carter February 9, 2026February 9, 2026

Introduction

This Cheesy Mushroom Ravioli Casserole with Spinach is a comforting and flavorful dish that’s perfect for weeknight dinners or casual gatherings. Creamy, cheesy, and packed with sautéed mushrooms and fresh spinach, it’s both hearty and satisfying. Give this easy casserole a try to enjoy a warm, cheesy pasta meal with minimal fuss.

A white oval dish filled with a layered casserole featuring a creamy yellow base mixed with wilted dark green spinach throughout. The top layer is covered with browned, slightly crispy, sliced mushrooms scattered evenly, mixed with a light sprinkling of melted grated cheese that adds a shiny texture. Small flecks of red pepper flakes and chopped green herbs are spread over the surface, adding color contrast. A metal spoon is placed inside the dish on the left side, partially submerged in the creamy casserole. The dish is set on a white marbled surface with a small bowl of chopped green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag (25 oz) fresh ravioli (4-cheese recommended)
1 1/2 tablespoons olive oil

2 garlic cloves, minced
1/2 cup whipping cream

1/2 cup vegetable broth
1/2 lb (225g) mushrooms, sliced

2 cups fresh spinach
1 1/2 cups shredded parmesan cheese
1 teaspoon fresh cracked black pepper

1/2 teaspoon red chili pepper flakes
1 tablespoon fresh chopped parsley (for garnish)

Instructions

Step 1: Preheat your oven to 400ºF (200ºC) and grease a 9 x 13-inch baking dish. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Stir in the whipping cream, 2 tablespoons of parmesan cheese, and the vegetable broth. Bring to a gentle simmer, then reduce heat to low and simmer for about 10 minutes. Season with black pepper to taste. The sauce should thicken enough to coat the back of a spoon.

Step 2: While the sauce simmers, heat 1/2 tablespoon olive oil in a pan and sauté the spinach quickly until wilted, then set it aside. Wipe the pan dry, add another 1/2 tablespoon olive oil, and sauté the sliced mushrooms until the edges turn golden, about 4 to 5 minutes.
Step 3: Pour a small amount of the cream sauce into the bottom of the baking dish. Arrange half of the ravioli in a single layer on top of the sauce.
Step 4: Add half the sautéed spinach and half the mushrooms evenly over the ravioli. Pour half of the remaining cream sauce over the vegetables and sprinkle with parmesan cheese. Repeat the layer by adding the remaining ravioli, spinach, mushrooms, sauce, and parmesan. Sprinkle cracked black pepper between the layers as desired.

Step 5: Cover the dish with aluminum foil and bake for 20 minutes if using fresh ravioli (30 minutes for frozen). Remove the foil and bake for an additional 2 minutes to crisp the cheese and mushroom edges. Garnish with red chili pepper flakes and chopped parsley before serving. Enjoy with garlic bread, salad, or steamed veggies.

Tips & Variations

Use your favorite ravioli filling such as spinach and ricotta or mushroom to vary the flavor.
For a richer sauce, substitute half the whipping cream with whole milk or add a dollop of mascarpone cheese.

Add a pinch of nutmeg or Italian herbs to the cream sauce for extra depth.
If you prefer a spicier casserole, increase the red chili pepper flakes or add a dash of hot sauce.
Consider topping with mozzarella cheese for a gooier, bubbly texture on top.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350ºF (175ºC) oven for about 15-20 minutes, or microwave individual portions until heated through. Avoid reheating multiple times to maintain the best texture and flavor.

How to Serve

A white rectangular dish filled with baked ravioli arranged in one layer, each ravioli covered with golden melted cheese that has browned spots on top. Between the ravioli are dark green spinach leaves spread evenly, and on top of everything, sautéed light brown mushroom slices are scattered. The top also has a sprinkling of light tan breadcrumbs giving a crunchy look. The dish sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this casserole?

Yes, you can use frozen ravioli. Just increase the baking time to about 30 minutes covered, then bake uncovered for 2 minutes to crisp the top.

Is this casserole suitable for vegetarian diets?

Absolutely. This recipe contains no meat and relies on mushrooms, spinach, and cheese for flavor. Just ensure your vegetable broth is vegetarian-friendly.