Sun-Dried Tomato and Spinach Ravioli Bake Recipe

There are few dishes that capture the spirit of comfort food with the elegance of Italian-inspired flavors quite like a Sun-Dried Tomato and Spinach Ravioli Bake. It’s a meal that merges the richness of pasta with the heartiness of a casserole, all while highlighting bold, Mediterranean ingredients that deliver layer upon layer of complex flavor. With its vibrant colors, creamy texture, and crave-worthy balance of savory and tangy, this dish is a love letter to both rustic tradition and modern home cooking.

At its core, the ravioli bake is a simple concept: stuffed pasta, nestled in a flavorful sauce, covered in cheese, and baked until golden and bubbling. But the addition of sun-dried tomatoes and spinach elevates this version into something far more memorable. The chewy, concentrated sweetness of sun-dried tomatoes pairs beautifully with the earthiness of wilted spinach, creating contrast and depth that keep every bite interesting. The ravioli—pillowy, rich, often filled with cheese or ricotta-spinach blends—serve as the perfect canvas for these bold flavors.

This is the kind of dish that invites both creativity and nostalgia. It borrows inspiration from classic baked pasta dishes like lasagna and manicotti, yet offers a streamlined process that fits into weeknight routines. The ravioli, often store-bought for convenience, dramatically cut down prep time without compromising taste. And because it’s baked, the flavors meld together in the oven, producing that irresistible combination of creamy filling, gooey cheese, and slightly crisp, caramelized edges that makes baked pasta universally adored.

Sun-dried tomatoes themselves have a long culinary history, with roots in Mediterranean kitchens where preservation was not just a technique, but a necessity. Dried slowly under the sun and packed in olive oil, these tomatoes became flavor bombs—intensely sweet, slightly tart, and deeply umami-rich. When used thoughtfully, they transform even the most basic sauces or bakes into something layered and luxurious.

Spinach, on the other hand, brings balance. Its slight bitterness cuts through the richness of cheese and cream, while its vibrant green hue adds visual appeal. It also packs a nutritional punch—offering iron, fiber, vitamins A and K—making this dish feel indulgent and nourishing all at once. Combined, spinach and sun-dried tomatoes create a filling that is bold, refined, and comforting.

In recent years, meals like the Sun-Dried Tomato and Spinach Ravioli Bake have become staples for modern home cooks—especially those who crave warmth and flavor without spending hours in the kitchen. It’s a favorite among busy families, meal preppers, vegetarians, and anyone hosting guests who appreciates a dish that looks impressive, tastes incredible, and requires minimal effort. It’s also highly customizable, accommodating different pasta types, cheese blends, and sauces—from tomato basil to creamy Alfredo or even pesto.

This long-form recipe guide will explore the Sun-Dried Tomato and Spinach Ravioli Bake from every angle. We’ll begin by diving into the ingredients—how to choose the right ravioli, the best types of sun-dried tomatoes, fresh vs. frozen spinach, and cheese combinations that create perfect melt and flavor. Then we’ll walk through a step-by-step breakdown of how to prepare, assemble, and bake the dish to golden perfection.

But this is more than a set of instructions. We’ll also include expert tips, substitutions, storage advice, make-ahead options, and suggestions for scaling the recipe for large gatherings. You’ll also find thoughtful commentary on how to make the dish gluten-free, vegan, or protein-enriched—proving that comfort food can also be inclusive food.

By the end of this guide, you’ll not only be able to create a perfect ravioli bake, but you’ll also understand the flavors at play, how they work together, and how you can riff on this recipe to suit every mood, season, or dietary preference. Whether you’re making it for a quiet dinner at home, meal prepping for the week, or preparing to feed a crowd, this dish is sure to become one of your most-loved and most-cooked.

Part 1: Ingredients and Equipment – Laying the Foundation

A. Core Ingredients (Serves 4–6)

Pasta & Fillings

• 1 (20–24 oz / 550–680g) package of refrigerated or frozen cheese ravioli (ricotta, spinach, or four-cheese varieties work well)

• 2 cups fresh baby spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)

• ½ cup sun-dried tomatoes in oil, drained and chopped finely

Sauce

• 1 tablespoon olive oil (from the sun-dried tomato jar, if possible)

• 3 cloves garlic, minced

• 1 small yellow onion, finely chopped

• 1½ cups marinara sauce (store-bought or homemade)

• ¾ cup heavy cream or half-and-half

• Salt and freshly ground black pepper, to taste

• 1 teaspoon dried Italian herbs (or ½ tsp each dried oregano and basil)

• Optional: ¼ teaspoon crushed red pepper flakes (for subtle heat)

Cheese Topping

• 1½ cups shredded mozzarella cheese

• ½ cup grated Parmesan or Pecorino Romano

• Optional: ½ cup ricotta cheese, dotted over the top before baking

B. Recommended Equipment

• 9×13 inch (or similar size) baking dish

• Large skillet or sauté pan

• Large pot for boiling ravioli

• Colander

• Mixing bowls

• Silicone spatula or wooden spoon

• Cheese grater

• Measuring cups and spoons

• Aluminum foil

• Oven mitts

Part 2: Preparation – Step-by-Step Cooking Instructions

Step 1: Preheat the Oven

Set your oven to 375°F (190°C). Position a rack in the middle. This ensures even heat distribution for a perfectly baked top and warm, melty interior.

Step 2: Cook the Ravioli

If using fresh or refrigerated ravioli:

• Bring a large pot of salted water to a gentle boil.

• Add the ravioli and cook according to package instructions—typically 3–4 minutes—until they float to the surface and are just tender.

• Drain well in a colander and set aside.

If using frozen ravioli:

• Do not thaw. Add directly to boiling water and increase cook time slightly (about 5–6 minutes).

• Drain carefully and handle gently to avoid tearing.

Tip: Toss the cooked ravioli lightly with olive oil to prevent sticking while preparing the rest of the dish.

Step 3: Sauté the Aromatics

In a large skillet over medium heat:

1. Add 1 tablespoon of olive oil (use the oil from the sun-dried tomatoes for deeper flavor).

2. Once heated, add the chopped onion and sauté for 3–4 minutes, until softened and slightly translucent.

3. Add minced garlic and stir for 30–60 seconds until fragrant, taking care not to burn it.

Optional: Add a pinch of red pepper flakes for a gentle kick of spice.

Step 4: Build the Sauce

To the sautéed aromatics:

1. Stir in the chopped sun-dried tomatoes and cook for another minute.

2. Pour in the marinara sauce and stir to combine.

3. Reduce the heat to low, then stir in the cream or half-and-half.

4. Season with salt, black pepper, and Italian herbs.

5. Allow the sauce to simmer gently for 5–7 minutes, stirring occasionally. This melds the flavors and slightly thickens the sauce.

Optional Enhancements:

• Add 2 tablespoons of tomato paste for a richer, more concentrated tomato flavor.

• Stir in 1 tablespoon of balsamic vinegar or white wine to brighten the sauce.

Step 5: Add the Spinach

• If using fresh spinach: Add it directly to the hot sauce and stir until wilted (about 1–2 minutes).

• If using frozen spinach: Ensure it is fully thawed and pressed to remove excess water. Stir it into the sauce until evenly distributed.

Tip: If your sauce looks too thick, add 2–3 tablespoons of pasta water or a splash of broth to loosen it slightly.

Step 6: Assemble the Ravioli Bake

Grease your baking dish lightly with olive oil or cooking spray. Now, assemble in layers:

1. Bottom layer: Spread a thin layer (about ½ cup) of sauce in the bottom of the dish to prevent sticking.

2. Middle layer: Arrange half of the ravioli over the sauce in a single, even layer.

3. Sauce layer: Spoon half of the remaining sauce over the ravioli and spread gently.

4. Cheese layer: Sprinkle with half the mozzarella and a bit of Parmesan.

5. Repeat layers: Add the remaining ravioli, followed by the rest of the sauce.

6. Top cheese layer: Finish with the remaining mozzarella and Parmesan. Dot with spoonfuls of ricotta if using.

Optional topping: Sprinkle with a bit of Italian-style breadcrumbs or panko mixed with Parmesan for added crunch.

Step 7: Bake

Cover the dish loosely with foil and bake for 20 minutes.

• After 20 minutes, remove the foil and bake for an additional 10–15 minutes, or until the cheese is fully melted, golden, and bubbling around the edges.

• For a deeply browned, crispier top, broil on high for 2–3 minutes at the end, watching carefully to avoid burning.

Step 8: Rest and Serve

Let the ravioli bake rest for 5–10 minutes after removing it from the oven. This allows the sauce to set slightly and makes serving easier.

Serve hot, garnished with:

• Fresh chopped basil or parsley

• Extra Parmesan cheese

• A drizzle of olive oil or a touch of chili oil for spice

Pair with a crisp green salad, crusty bread, or roasted vegetables for a complete meal.