Baked Hidden Mushroom and Spinach Ravioli Gratin
Ravioli layered with a hidden mushroom and spinach filling, baked in a light tomato cream sauce topped with melted mozzarella cheese. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs fresh cheese ravioli, sliced cremini mushrooms, fresh baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fresh cheese ravioli
- 1 cup sliced cremini mushrooms
- 2 cups fresh baby spinach
- 2 cloves minced garlic
- 2 tbsp olive oil
- 1 cup tomato sauce
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
- Step 2: Add 1 cup sliced cremini mushrooms and cook for 5 minutes until they release their moisture and start to brown. Stir in 2 cups fresh baby spinach and cook until wilted, about 2 minutes. Season with 1 tsp salt and 1/2 tsp black pepper, then remove from heat.
- Step 3: In a baking dish, spread half of 1 cup tomato sauce mixed with 1/2 cup heavy cream. Arrange 12 oz fresh cheese ravioli in a single layer on top. Spread the mushroom and spinach mixture evenly over the ravioli, then cover with remaining tomato cream sauce.
- Step 4: Sprinkle 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and 1/2 tsp dried oregano over the top. Bake uncovered for 25-30 minutes until the cheese is melted and bubbly with golden spots.
- Step 5: Let cool for 5 minutes before serving warm.
Frequently asked questions
How long does Baked Hidden Mushroom and Spinach Ravioli Gratin take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Hidden Mushroom and Spinach Ravioli Gratin?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh cheese ravioli from drying out.
Can I substitute ingredients in Baked Hidden Mushroom and Spinach Ravioli Gratin?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Hidden Mushroom and Spinach Ravioli Gratin for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Hidden Mushroom and Spinach Ravioli Gratin vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
