I mean, it doesn’t get easier than four ingredients, does it?
Unless there is zero prep, too.
Oh – and one dish to clean.
Yeah, you want to make this tonight.
This 4-ingredient ravioli bake is just too delicious to be as simple as it is. Like, it has set the bar for how I want ALL of my dinners to be.
Simply layer your sauce, ravioli, spinach and mozzarella in a baking dish. Repeat. Repeat again. And bake.
I used Three Bridges Gluten-Free Butternut Squash Ravioli to step up the nutrition of this dish, and the whole family gave it a resounding thumbs up.
All you need is a simple salad – and maybe some garlic knots (recipe coming soon!) and you’ve got a yummy, satisfying meal that is perfect for even your craziest weeknight.
This dish is also super agreeable to change, so feel free to switch things up! Throw in some cooked and crumbled ground beef or sausage. Or maybe some bacon? And swap out the spinach for chopped broccoli or torn kale leaves.
If you’d like to try Three Bridges ravioli, I’ve got a little giveaway for you today! To enter, leave a comment sharing YOUR go-to-super-easy-family-pleasing weeknight meal. Please include your e-mail if it’s not already linked to your comment.
The deadline to enter is 5:00 p.m. on Friday, April 8th and the winner will be announced Saturday, April 9th. The winner will receive BOTH varieties of pasta I’ve used on the blog; good luck!
Note: I was not compensated for this post. Three Bridges kindly sent me two packages each of their gluten-free ravioli to sample; all comments and opinions are – as always – completely my own.
(2) 9-ounce packages Three Bridges Gluten-Free Butternut Squash Ravioli
3 cups (24 ounces) marinara sauce, store bought or homemade (I’m a huge fan of Rao’s sauces)
5 ounces baby spinach
8 ounces shredded mozzarella
grated parmesan (optional)
Pre-heat oven to 400 degrees; grease a 2 1/2 quart baking dish.
Cover the bottom of your dish with a thin layer of sauce. Top with 1/3 the ravioli, followed by 1/2 the spinach, followed by 1/3 the mozzarella. Top with 1/3 the remaining sauce. Repeat with 1/3 the ravioli, the remaining 1/2 spinach and 1/3 mozzarella. Top with 1/3 the remaining sauce. Finish with the remaining ravioli, sauce and mozzarella.
Bake, covered, for 30 minutes. Remove cover, top with grated parmesan (if using) and bake for an additional 15 minutes. Let sit for 10 minutes and serve.
This delicious recipe brought to you by Sheri Silver