- Preheat the oven to 350°F. Spray a 9- x 13-inch baking dish (or other 12- to 14-cup baking dish) with non-stick cooking spray.
- Combine the ravioli with 2 cups of the Uncomplicated Tomato Sauce ina large bowl. Transfer half of this ravioli mixture to the prepared baking dish and smooth into an even layer. Sprinkle evenly with the spinach, then dollop the ricotta over the top and smooth into an even layer. Sprinkle with the salt. Top with the remaining ravioli mixture.
- Pour the remaining 1 cup Uncomplicated Tomato Sauce evenly over the top and try to tuck all the ravioli and spinach leaves under the sauce. Sprinkle with mozzarella.
- Cover with foil and bake 20 minutes. Take off the foil, sprinkle evenly with Parmesan and bake, uncovered, another 25 to 30 minutes or until lightly golden and bubbly at the edges. Let stand 5 minutes before serving.
Tip: Use fresh, refrigerated ravioli for this dish. Frozen ravioli don’t cook evenly unless they are boiled
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