Easy Ravioli and Meatball Bake Recipe

Easy Ravioli and Meatball Bake Recipe
Need a quick and easy dish for a weeknight supper? The following Easy Ravioli and Meatball Bake can be put together in about 15 minutes, and mostly uses convenience foods that are on your shelf or in your freezer.
Bottled Spaghetti sauce, frozen cheese ravioli, pre-grated cheese, fresh or frozen spinach, and meatballs. I refuse to use store-bought frozen meatballs because they are only half meat and the other half is textured vegetable protein, which gives the meatballs a rubbery texture. It only takes a little bit of time to make your own by using the Basic Meatball Moduleto insure that you always have edible (not rubbery) meatballs in the freezer for recipes such as this.

12 Servings

1 24 ounce jar marinara sauce, or spaghetti sauce
6 ounces fresh spinach, (you can substitute frozen if you like)
1 25 ounce package frozen cheese ravioli
36 meatballs from the Meatball Module, or frozen meatballs (if using frozen, cut them in half if they are big
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

  1. Preheat oven to 350°. Spray a 9" x 13" shallow glass baking dish with non-stick spray.
  2. Spread about 1/3 of the marinara sauce over the bottom of the baking dish.
  3. Top with the spinach, pressing it down.
  4. Arrange the ravioli evenly over the spinach, then arrange the meatballs over the ravioli, pressing them down (if they are big, cut them in half).
  5. Scatter the mozzarella cheese and Parmesan cheese over the top.
  6. Cover with foil that has been sprayed with non-stick spray.
  7. Bake 30 minutes; remove the foil and bake 20-30 minutes or until bubbly. Let sit 10 minutes before serving.

Amount Per Serving
Calories 336 Calories from Fat 144
Percent Total Calories From: Fat 43% Protein 20% Carb. 37%

Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 7 g
Cholesterol 61 mg
Sodium 831 mg
Total Carbohydrate 31 g
Dietary Fiber 1 g
Sugars 0 g
Protein 17 g

Vitamin A 34% Vitamin C 19% Calcium 0% Iron 5%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.