Spinach Ravioli Casserole

Spinach Ravioli Casserole

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1 jar (24 to 26 ounces) marinara sauce
1 ¼ cups water
1 package (24 ounces) frozen beef or cheese ravioli
3 to 4 cups shredded mozzarella cheese
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese

Mix marinara sauce and water together in a large bowl. Spoon half the sauce into a 9 x 13 casserole dish that has been sprayed with cooking spray. Top with half of the ravioli, mozzarella cheese, and spinach. Repeat layer. Top with Parmesan cheese.

Bake, uncovered, at 350° for 25 to 40 minutes or hot and bubbly.

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  1. Susan Glenn says:

    Can you use fresh Spinach in place of the frozen ?

    1. Amy Hanten says:

      Hi Susan. Sure! You can use fresh spinach. I would use about 3 to 4 cups. Just give it a rough chop first. Then add it as instructed. Thanks! -Amy

  2. Amy Hanten says:

    So glad you liked it! The sausage in there sounds great! Thanks for sharing!

  3. I made this last night. It was fantastic! I used cheese ravioli, then browned some turkey Italian sausage and made a layer of that in the middle. That bumped it up a big notch! I used frozen ravioli and it did take quite a bit longer to bake. I cooked it for 1 1/4 hours, then let it stand for 15 minutes. The amount of liquid was perfect to cook the ravioli. Next time I plan to thaw the ravioli and then I would think that an hour in the oven at 350 degrees would be perfect. Thanks, Amy, for this great recipe! And did I mention: quick, easy and delicious!