Looking for an easy ravioli bake recipe? This cheesy baked ravioli with homemade bolognese, ricotta and mozzarella is the ultimate comfort food for busy weeknights.
If you love lasagna but can’t be bothered with all the layering, this ravioli bake is about to become your new favourite dinner.
Instead of lasagna sheets, we’re using fresh spinach and ricotta ravioli (or agnolotti), which means all the hard work is already done for you. Layer it with a rich homemade bolognese, creamy ricotta and plenty of mozzarella, then let the oven do the rest.
It’s comforting, cheesy and perfect for busy weeknights. Even better, it’s one of the meals from my Batch, Please! series, where one batch of homemade bolognese turns into multiple completely different dinners.
Why you’ll love this ravioli bake
- Tastes just like lasagna but with far less effort.
- Perfect for using leftover bolognese.
- Ready for the oven in just minutes.
- Comfort food the whole family will love.
- Great for meal prep or freezing.
How to make ravioli bake
- Preheat the oven
Preheat your oven to 180°C and lightly grease a large baking dish.
- Prepare the filling
In a large bowl, gently combine the spinach and ricotta ravioli (or agnolotti), ricotta and baby spinach leaves.
Don’t overmix—you want to keep the pasta intact.
- Build the bake
Spread one-third of the bolognese over the base of the baking dish.
Spoon the ravioli mixture over the top, then cover with the remaining bolognese sauce.
- Add the cheese
Sprinkle the grated mozzarella evenly over the top.
Cover the dish with foil.
- Bake
Bake for 40 minutes.
Remove the foil and bake for another 5–10 minutes, until the cheese is melted, golden and bubbling.
- Serve
Serve with a simple rocket salad, steamed vegetables or some crusty garlic bread.
Ravioli Bake
Ingredients
- 1 portion homemade bolognese
- 1 packet spinach & ricotta agnolotti or ravioli
- 120g baby spinach leaves
- 375g ricotta
- 200g mozzarella, grated
Instructions
- Preheat oven to 180°C.
- In a large bowl, gently combine the ravioli, ricotta and spinach.
- Spread one-third of the bolognese over the base of a large baking dish.
- Spoon over the ravioli mixture.
- Top with the remaining bolognese.
- Sprinkle with mozzarella.
- Cover with foil and bake for 40 minutes.
- Remove the foil and bake for another 5–10 minutes, until golden.
- Serve warm.
Notes
- Fresh ravioli or agnolotti both work beautifully.
- Swap spinach and ricotta for your favourite filled pasta.
- Great served with a simple salad or steamed greens.
- Perfect for using leftover homemade bolognese.
