Inside Outside Ravioli
Transform your pasta night with "Inside Outside Ravioli," the perfect fusion of lasagna and traditional stuffed ravioli. This deconstructed take on a classic Italian favorite features tender pasta sheets layered with a creamy ricotta and Parmesan filling, savory spinach, and aromatic garlic. Nestled in rich tomato sauce and finished with a golden, bubbly mozzarella topping, this dish delivers all the flavors of ravioli with none of the stuffing hassle. Perfect for weeknight dinners or casual entertaining, this oven-baked casserole is ready in under an hour and serves four. Garnish with fresh basil for a pop of color and pair it with a crisp side salad for a comforting, crowd-pleasing meal. Keywords: deconstructed ravioli, baked pasta recipe, creamy ricotta filling, easy Italian casserole, spinach and cheese pasta.
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Recipe Information
Ingredients
- 10 sheets Lasagna sheets or large pasta sheets
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 2 cups Spinach (fresh or frozen, chopped)
- 1 large Egg
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 2 cups Tomato sauce
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh basil (chopped)
- 0.5 cup Mozzarella cheese (shredded, optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the pasta sheets in boiling salted water for 2 minutes less than the package instructions indicate. Drain, pat dry, and cut them into wide strips (2x2 inches). Set aside.
In a skillet, heat olive oil over medium heat. Add the minced garlic and chopped spinach, cooking until the spinach is wilted and any moisture has evaporated. Remove from heat and let cool slightly.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, cooled spinach mixture, egg, salt, and black pepper until smooth. This mixture is your deconstructed ravioli filling.
Grease the bottom of a baking dish with a tablespoon of butter. Spread 1 cup of tomato sauce evenly across the base of the dish.
Layer the pasta strips and dollops of the cheese mixture alternately in the dish, ensuring that every layer includes pasta, filling, and a touch of tomato sauce until all the ingredients are used up.
Top the final layer with shredded mozzarella cheese if desired.
Bake in the preheated oven for 20-25 minutes, or until the cheese on top is bubbly and slightly golden.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh chopped basil before serving.
Serve warm as a standalone dish or alongside a fresh side salad for a complete meal.
Nutrition Facts
Calories |
3676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 428.0 g | 156% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 29.4 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3244 mg | 250% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3170 mg | 67% | |
*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.
