Inside Out Ravioli
Transform your pasta night with this irresistibly creative Inside Out Ravioli, a comforting casserole that flips the classic stuffed pasta on its head! Layers of tender broken lasagna noodles are nestled between a creamy spinach and ricotta filling, smothered in a vibrant homemade tomato sauce infused with garlic and Italian spices. Topped with gooey mozzarella cheese and baked to golden perfection, this dish delivers all the hearty, cheesy satisfaction of traditional ravioli—without the fuss of folding or sealing! With just 20 minutes of prep and a make-ahead option, this recipe is perfect for busy weeknights or family gatherings. Finish it off with a sprinkling of fresh basil for a flavorful and elegant touch. Perfect for fans of unique pasta recipes, baked casseroles, and Italian comfort food classics.
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Recipe Information
Ingredients
- 10 ounces Fresh spinach
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese, grated
- 1 large Egg
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 sheets Lasagna noodles, broken into pieces
- 2 cups Mozzarella cheese, shredded
- 0.25 cup Fresh basil (optional, for garnish)
Instructions
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the crushed tomatoes, Italian seasoning, salt, and black pepper to the skillet. Stir well and let simmer on low heat for 10-15 minutes to thicken.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions, then drain and set aside.
In a medium saucepan, steam or sauté the spinach until wilted. Once cool, squeeze out excess water and chop finely.
In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, and the egg. Mix thoroughly to create the filling.
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, layer half of the broken lasagna noodles across the bottom. Spread half of the spinach-ricotta mixture evenly over the noodles.
Pour half of the tomato sauce on top of the ricotta mixture, spreading it evenly. Sprinkle 1 cup of shredded mozzarella cheese over the sauce.
Repeat with another layer of noodles, ricotta mixture, tomato sauce, and mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the dish rest for 10 minutes before serving. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
3627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 412.2 g | 150% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 36.9 g | ||
| Protein | 189.4 g | 379% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4145 mg | 319% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 2997 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
