Italian Ravioli Casserole

ravioli-casserole Leigh Beisch


  • 2 (9-ounce) packages fresh reduced-fat cheese ravioli
  • 1 (6-ounce) package fresh spinach (about 6 cups)
  • 1 (26-ounce) bottle tomato-basil pasta sauce (such as Classico)
  • 1/2 teaspoon crushed red pepper
  • 1 cup (4 ounces) shredded Asiago cheese, divided
  • 1/4 cup thinly sliced fresh basil


Preheat oven to 375°.

Cook ravioli in boiling water 3 minutes, omitting salt and fat. Stir in spinach until wilted. Drain.

Combine pasta sauce and pepper. Spoon 1 1/2 cups sauce mixture in the bottom of an 11 x 7-inch baking dish. Spoon half of the ravioli mixture over sauce. Top with 1/2 cup cheese. Spoon remaining ravioli mixture over cheese. Top with remaining sauce. Cover with foil; bake for 25 minutes. Remove foil; sprinkle with 1/2 cup cheese. Bake, uncovered, for an additional 5 minutes or until cheese melts. Garnish with basil.

    This delicious Italian ravioli casserole is quick and easy to prepare, making it a great choice for busy weeknights.  Serve with a green salad and garlic toast to round out the meal. 
  • Yield: serves 6 (serving size: 1/6 of casserole)

Nutritional Information

Calories per serving: 350
Caloriesfromfat per serving: 25%
Fat per serving: 10g
Saturated fat per serving: 5.1g
Monounsaturated fat per serving: 1.3g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 20.1g
Carbohydrate per serving: 47g
Fiber per serving: 4.4g
Cholesterol per serving: 50mg
Iron per serving: 1.4mg
Sodium per serving: 848mg
Calcium per serving: 302mg

Good to Know

Get an extra serving of vegetables by choosing spinach cheese ravioli. Be wary of sodium when choosing a tomato sauce.

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