Spinach Ravioli Bakes

5 from 1 vote

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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!

Spinach Ravioli Bakes showing visible sauce, ravioli, and cheese.

Makes 5 servings

Serving size: 1 bowl

396 cals

24.1p / 45.1c / 14.2f (5.7 fiber)

How to Find in the MyFitnessPal or MacrosFirst App

Search the food database in either app for, Stay Fit Mom Spinach Ravioli Bakes

Spinach Ravioli Bakes showing sequence of creating these dishes.

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
Grilled chicken that can be added to Spinach Ravioli Bakes

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
Spinach Ravioli Bakes showing visible sauce, ravioli, and cheese.

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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.

Spinach Ravioli Bakes showing visible sauce, ravioli, and cheese.

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

  1. Baked Feta Pasta
  2. One Pot Chicken & Broccoli Alfredo
  3. Dump Lasagna
  4. Skinny One Pot Chili Mac & Cheese
  5. Classic Mac & Cheese

You can find these and more by typing “pasta” into the search bar at the top of this page!

Get the Stay Fit Mom Cookbooks!

Macros included for all recipes and pre loaded in the apps for easy macro tracking!

Digital and hardcopies available!

5 from 1 vote

Spinach Ravioli Bakes

Delicious spinach ravioli topped with marinara, Alfredo, and cheese!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 5 bowls
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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.

Notes

You can use fresh or frozen ravioli, both work great!
Calculated using Rana Spinach & Ricotta but Pasta Prima Spinach & Mozzarella from Costco works and has very similar macros!
Add a side of protein and/or veggies before or after cooking!  
Find in Myfitnesspal and the Macrosfirst app food database by searching, “Stay Fit Mom Spinach Ravioli Bakes.”

Nutrition

Serving: 1bowl, Calories: 396kcal, Carbohydrates: 45.1g, Protein: 24.1g, Fat: 14.2g
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