Q1: Do I absolutely have to cook the ravioli before I bake it in the casserole?

Yes, it is highly recommended to give your ravioli a quick boil first. Because this casserole has a relatively short baking time, par-cooking the ravioli is the secret that guarantees that the pasta will be perfectly tender and cooked through in the final dish.

Q2: Can I use frozen ravioli for this recipe instead of the refrigerated kind?

Yes, you can use frozen ravioli. There is no need to thaw it first . Simply add the frozen ravioli directly to your pot of boiling water and cook it according to the package directions (again, making sure to slightly under-cook it).

Q3: Can I make this casserole ahead of time for a party?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours . When you are ready to bake, just remove the cover and pop it in the oven (you may need to add 10-15 minutes to the baking time, as it will be starting from cold).

Q4: What is vodka sauce, and is there a good substitute?

Vodka sauce is a classic Italian-American pasta sauce that is made from a smooth tomato base, heavy cream, and a splash of vodka. The vodka helps to balance the sweetness of the tomatoes and adds a sharp, bright flavor. If you cannot find it or prefer not to use it, you can substitute it with an equal amount of your favorite jarred marinara sauce or a creamy tomato and basil sauce .

Q5: Can I make this recipe gluten-free?

Of course! Simply use your favorite brand of gluten-free cheese ravioli . All the other components of this recipe are naturally gluten-free.

The Easiest Cheesy Veggie Ravioli Bake (5-Ingredient!)

An extremely simple, 5-ingredient vegetarian ravioli bake that is perfect for a quick weeknight dinner. This easy casserole uses store-bought cheese ravioli, which are par-cooked and layered in a baking dish with fresh baby spinach. The ravioli is then covered with jarred vodka sauce, dotted with pesto, and topped with shredded mozzarella cheese before being baked until the sauce is bubbling and the top is browned.

Author: Grace

Ingredients

Two 10-ounce packages prepared cheese ravioli
4 cups baby spinach
One 24-ounce jar vodka sauce
One 5-ounce jar pesto
2 cups grated mozzarella

Instructions

Preheat the oven to 400°F.
Bring a large pot of salted water to a boil. Cook the cheese ravioli for slightly less time than stated on the package directions (al dente).
Drain the cooked ravioli and add them to a 9-by-13-inch casserole dish.
Top the ravioli with the fresh baby spinach.
Pour the vodka sauce over the spinach and pasta.
Dot the pesto in spoonfuls all over the sauce.
Sprinkle the grated mozzarella cheese evenly over the top.
Bake for about 25 minutes, until the sauce is bubbling and the edges are browned.
Let it rest for a few minutes before serving.

Notes

This recipe is exceptionally quick and easy, relying on several store-bought shortcuts like prepared ravioli, jarred sauce, and pesto.
Undercooking the ravioli slightly before baking is a key step to prevent it from becoming mushy in the final casserole.
The fresh spinach is added to the casserole raw and will wilt perfectly as the dish bakes.

Find it online: https://www.eatswithsoul.com/veggie-ravioli-bake/