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Spinach & Tomato Ravioli Bake

Updated: Apr 2, 2020

This quick and wholesome recipe uses four main ingredients including ravioli, passata sauce, spinach, and parmesan. The sauce is rich and nourishing and this recipe makes an excellent prep or dinner option. It’s also perfect for a family and freezes well if double batching is your jam!

Ready In: 30 minutes

Serves: 4


  • 1 bag (630g) of fresh ravioli (I used spinach and cheese)

  • 1 700g bottle of passata sauce

  • 1 tbsp tomato paste

  • 4 tbsp mixed Italian herbs

  • 2 garlic cloves, crushed

  • 4 cups fresh baby spinach

  • 60g shaved parmesan cheese

  • 1 tbsp fresh chopped basil

  • Extra virgin olive oil

  • Salt and pepper to taste


Step 1. Preheat oven to 200ºC and grease baking dish. Cook Ravioli according to packet instructions, strain once done and set aside

Step 2. Sauté baby spinach leaves in splash of olive oil, then set aside

Step 3. In a medium-sized bowl add the passata sauce, tomato paste, crushed garlic, 3 tbsp mixed herbs and mix together until well combined. Spread 1/3 of the sauce into the bottom of the prepared baking dish

Step 4. Arrange the ravioli in a single layer over the sauce. Top with a sprinkle of parmesan cheese and the sautéed spinach. Repeat the layers starting with what’s left of the ravioli. Finish by topping with the remainder of the sauce and parmesan and the final tbsp of mixed herbs. Sprinkle salt and pepper in between the layers, to taste

Step 5. Cover the baking dish and bake for 20mins. Remove the foil and continue baking for an additional 2mins or until the cheese is golden brown

Step 6. Garnish the spinach and tomato ravioli bake with basil, and serve with a salad or side of veggies

Notes: Use 2 tbsp of garlic-infused olive oil if you're intolerant to fresh garlic

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