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Ravioli, Spinach, and Feta Bake

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Ravioli, Spinach, and Feta Bake

Ravioli, Spinach, and Feta Bake

Jessica Braider
I love the combination of spinach and feta cheese, but if feta is not one of your favorites or it’s too strong for your kids, substitute shredded or fresh chopped mozzarella cheese.
Cook Time 30 mins
Total Time 30 mins
Servings 8 servings

Ingredients
  

  • 20 oz. cheese ravioli (or any variety) (use wheat/gluten-free, if needed)
  • 10 oz. frozen chopped spinach or use fresh baby spinach
  • 15 oz. diced tomatoes with their liquid
  • 1/2 tsp. garlic powder
  • 1 cup low fat sour cream (or use any variety)
  • 1/2 tsp. salt
  • 1 tsp. dried basil or 1 Tbsp. chopped fresh
  • 1 cup crumbled feta cheese or use shredded or fresh chopped mozzarella cheese

Instructions
 

  • Preheat the oven to 375 degrees. Meanwhile, in a large pot on the stovetop, cook the ravioli according to the package directions until it is al dente, and drain it.
  • While the ravioli is cooking, defrost the spinach according to the package directions and drain it thoroughly (put it in a colander, place a flat-bottomed bowl on top of the spinach, and firmly press it down to press out extra water).
  • In a large bowl, combine the spinach with all the remaining ingredients. Gently but thoroughly stir in the ravioli (reserve some plain ravioli for picky eaters, if necessary).
  • Smooth the mixture into an 8 x 8-inch baking dish and cover it with aluminum foil. (At this point you can refrigerate it for up to 12 hours.) Bake it for 15 - 20 minutes until it is heated through. Serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions:

  • Do not pre-cook the ravioli. Add all ingredients except the ravioli to the slow cooker and stir to combine well. Gently stir in the ravioli, taking care to ensure it is well coated with the sauce mixture. Push the ravioli gently into the sauce, making sure it is immersed. Cook on low for 3 - 4 hours or on high for 2 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Cook the ravioli and store tossed with a little oil to prevent sticking, defrost the spinach if using frozen, crumble, shred, or chop the cheese if necessary and refrigerate, assemble and refrigerate the dish, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Add 1/4 tsp. crushed red pepper flakes and/or black pepper to the ravioli mixture.
Tip: If you like baked pasta dishes a little browned on top, remove the foil after the dish is done baking and place it under the broiler for 1 – 2 minutes. Just watch it carefully so it doesn't burn!
Nutritional Information Per Serving (% based upon daily values): Calories 330, Total Fat: 12g, 18%; Saturated Fat: 7g, 35%; Cholesterol: 75mg, 25%; Sodium: 730mg, 30%; Total Carbohydrate: 37g, 12%; Dietary Fiber: 4g, 16%; Sugar: 6g; Protein: 17g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Vegetarian, Winter
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