Description
This Cheesy Mushroom Ravioli Casserole with Spinach combines tender fresh ravioli with a creamy garlic parmesan sauce, sautéed mushrooms, and vibrant spinach. Baked to perfection with layers of melted cheese and seasoned with black and red chili pepper flakes, it’s a comforting and flavorful vegetarian meal perfect for weeknight dinners or gatherings.
Ingredients
Scale
Ravioli and Sauce
- 1 bag (25 oz) fresh ravioli (4-cheese recommended)
- 1 1/2 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup whipping cream
- 1/2 cup vegetable broth
- 1 1/2 cup shredded parmesan cheese (divided)
- 1 teaspoon fresh cracked black pepper
Vegetables and Garnish
- 1/2 lb (225g) mushrooms, sliced
- 2 cups fresh spinach
- 1/2 teaspoon red chili pepper flakes
- 1 tablespoon fresh chopped parsley
Instructions
- Prepare the sauce: 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 minced garlic and sauté for about one minute until fragrant. Stir in whipping cream, 2 tablespoons of parmesan cheese, and vegetable broth. Bring to a gentle simmer, then reduce heat to low and simmer for about 10 minutes, seasoning with cracked black pepper to taste. The sauce should thicken enough to coat the back of a spoon.
- Sauté the spinach and mushrooms: While the sauce simmers, heat 1/2 tablespoon olive oil in a pan and quickly sauté the spinach until wilted; set aside. Wipe the pan dry, add another 1/2 tablespoon olive oil, and sauté the sliced mushrooms until their edges turn golden brown, about 4 to 5 minutes.
- Assemble the casserole layers: Pour a little of the prepared cream sauce into the bottom of the greased baking dish. Arrange half the fresh ravioli in a single layer on top of the sauce.
- Add vegetables and sauce layers: Evenly distribute half of the sautéed spinach and half of the mushrooms over the ravioli, followed by half of the remaining cream sauce and a sprinkle of parmesan cheese. Repeat the layering with the remaining ravioli, spinach, mushrooms, cream sauce, and parmesan cheese. Sprinkle fresh cracked black pepper between the layers according to taste.
- Bake the casserole: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes if using fresh ravioli (30 minutes if frozen). Uncover and bake for an additional 2 minutes to crisp up the cheese and mushroom edges.
- Garnish and serve: Remove from the oven and garnish with red chili pepper flakes and chopped fresh parsley. Serve the casserole warm alongside garlic bread, salad, or steamed vegetables for a complete meal. Enjoy!
Notes
- Use fresh ravioli for best results; adjust baking time if using frozen ravioli.
- Feel free to substitute parmesan with vegetarian-friendly cheese if desired.
- Adjust red chili pepper flakes according to your preferred spice level.
- To make this dish vegan, use dairy-free cream and cheese alternatives.
- Prepare garlic bread or a fresh salad as side dishes for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: cheesy mushroom ravioli casserole, spinach ravioli bake, creamy ravioli casserole, vegetarian Italian casserole, baked ravioli with mushrooms and spinach
