Baked ziti, lasagna, and baked ravioli are all “cousins” …slightly different versions of basically the same dish. Yet each one is unique, and it’s fun to change them up when you’re in the mood for something gooey and cheesy.
I made this recipe recently, when my daughter invited some friends over, and they wanted to avoid meat. The extra layer of spinach makes it at least a tiny bit healthy! (I prefer fresh spinach over frozen.)
I used fresh pasta for this dish (it came frozen and I thawed it), so no need to cook it ahead of baking. But you will have to cook dried pasta to a very chewy al dente stage if you choose to use it. (Not recommended for this recipe.)
1 lb. fresh or frozen raviolis (I used ravioli stuffed with burrata and spinach this time)
1 can (28 oz.) tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon Kosher salt
Fresh ground black pepper
2 cups fresh spinach, washed
1 1/2 cups shredded whole milk mozzarella
1/2 cup freshly grated Parmigiano Reggiano
Thaw the raviolis, if frozen, by placing them on a baking sheet with non-stick foil. Cover them with plastic wrap to keep the moisture in to avoid cracking. (It’s not a big deal if they do.)
Preheat the oven to 400° .
Blend the tomatoes in a food processor or blender, then pour them into a large bowl. Add the olive oil, balsamic vinegar, garlic, oregano, salt and pepper (to taste.)
Spread the spinach out in the bottom of a large baking pan. Take a ladle full of the sauce and mix it with the spinach to soften it and give it moisture.
Dunk the raviolis in the sauce, then lay them on top of the spinach, one by one. Then pour the sauce on top of the raviolis. (If you use tortellini, you can mix them right into the sauce, because they’re sturdy.)
Cover the raviolis evenly with the mozzarella, then with the Parmigiano Reggiano. Dust some dried oregano on top.
Bake until the cheese melts and turns golden, and the sauce is all bubbly. Let it cool a bit before serving.
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