Spinach Ravioli Bakes
on Jun 09, 2024, Updated Jun 22, 2024
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I always love a good pasta dish and these Spinach Ravioli Bakes are so good, they always hit the spot! They are loaded with ravioli, sauces, and cheeses that get so melty and delicious! For this recipe you’ll use a combination of a homemade Alfredo sauce and a bottle of marinara. Add in the pasta and the cheeses and you’ve got a match made in heaven! You can top them with any protein of your choice, add in some veggies, or have some on the side! Yum!
Nutritional Information / Macros
Makes 5 servings
Serving size: 1 bowl
396 cals
24.1p / 45.1c / 14.2f (5.7 fiber)
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Ingredients
- Low fat cottage cheese
- Fat free Fairlife milk
- Minced garlic
- Freshly grated parmesan cheese
- Lemon juice
- Salt
- Pepper
- Nutmeg
- Marinara sauce
- Spinach ravioli
- Part skim mozzarella cheese, shredded
Protein & Veggie Ideas
You can add your choice of protein and/or veggies to these Spinach Ravioli Bakes to bulk them up and to help you meet your protein and veggie goals! Add right to your bowl or serve on the side, whichever way you prefer!
- Grilled chicken breasts or thighs
- Italian Sausage
- Sliced chicken sausage
- Ground beef or turkey
- Broccoli
- Zucchini
- Summer Squash
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MEAL PREP SUPPLIES USED
4 cup glass bowls -Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.
Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around.
REHEATING INSTRUCTIONS
Your Spinach Ravioli Bakes can reheated whenever you need them. You can either microwave for 2-3 minutes or if you have extra time, you can preheat the oven to 350º and warm them back up for about 10 minutes if you have more time on your hands.
FREEZING INSTRUCTIONS
When they are finished baking, let them cool, cover with the lid, and store for up to a month in the freezer if you need to. When you’re ready to eat them, be sure you let them sit out and defrost a little bit, so the bowls don’t crack when you reheat them!
More Stay Fit Mom Pasta Dishes
- Baked Feta Pasta
- One Pot Chicken & Broccoli Alfredo
- Dump Lasagna
- Skinny One Pot Chili Mac & Cheese
- Classic Mac & Cheese
You can find these and more by typing “pasta” into the search bar at the top of this page!
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Spinach Ravioli Bakes
Equipment
Ingredients
Ingredients for the Alfredo Sauce:
- 1.5 cups low fat cottage cheese, 330g
- 1/4 cup fat free Fairlife milk
- 1 teaspoon minced garlic
- 20 g freshly grated parmesan cheese
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- pinch of nutmeg
Remaining Ingredients:
- 2.5 cups marinara sauce, I used Basil & Garlic Bertolli
- 20 oz. spinach ravioli, Calculated using Rana Spinach & Ricotta but Pasta Prima Spinach & Mozzarella from Costco works and has very similar macros
- 2 oz. part skim mozzarella cheese, shredded
Instructions
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
- In a blender cup or bowl combine all the alfredo sauce ingredients. Blend well.
- To each bowl add 2 tablespoons of Alfredo sauce and 1/4 cup marinara. Evenly distribute the ravioli into each of the 5 bowls and top with remaining Alfredo (should be about 2 tablespoons more each bowl, make sure to use it all) and 1/4 cup marinara. Sprinkle on the mozzarella cheese.
- Bake 30 minutes, or until the sauce is nice and bubbly.
- Top with whatever vegetables or meat you like.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
So tasty!! I added the meatballs from the chicken parmesan meatball bowl recipe, but rolled them in approximately golf ball size so they would cook in the same amount of time as the ravioli. Love how the marinara and alfredo sauces blend together while cooking. This recipe is a keeper!
Oh great idea! Thanks for sharing!
Hi, this looks great! How much chicken did you add to each bowl and do the macros listed include the chicken? Thanks
Hi Emma! Only the items listed in the ingredients are included in the macro count. I left the protein out of this one so you can top it with any protein you like. Enjoy!
So yummy!
Question – the recipe says it’s for 5 bowls but it then only says to use 4 bowls. If I change the serving size to 4, it adjusts the recipe, obviously. Which is correct for the macros – 4 or 5 bowls? Thanks!
Sorry for any confusion. I use 5, 4 cup capacity glass bowls.
Loved this! I added grilled chicken and asparagus and had it for lunch all week. I will be using this cottage cheese Alfredo forever!
Oh perfect! Isn’t the cottage cheese Alfredo so surprisingly good!? Thanks for the review Norah!
Hello! Looks delish! Thinking of adding some ground turkey sausage & double checking if you think that it will cook through with the same basic time/temp? Thank you so much!
Hi Sue! I would pre cook the turkey sausage over the stove and then add it in after baking the ravioli.
Can you just make it all in a 9×13 baking dish or Pyrex dish ? Does it have to be in the bowls ?
Yes of course you can! Cooking time will be the same.