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Leigh Beisch Photo by: Leigh Beisch

Italian Ravioli Casserole

This delicious Italian ravioli casserole is quick and easy to prepare, making it a great choice for busy weeknights.  Serve with a green salad and garlic toast to round out the meal. 

Health JANUARY 2002

  • Yield: serves 6 (serving size: 1/6 of casserole)


  • 2 (9-ounce) packages fresh reduced-fat cheese ravioli
  • 1 (6-ounce) package fresh spinach (about 6 cups)
  • 1 (26-ounce) bottle tomato-basil pasta sauce (such as Classico)
  • 1/2 teaspoon crushed red pepper
  • 1 cup (4 ounces) shredded Asiago cheese, divided
  • 1/4 cup thinly sliced fresh basil


Preheat oven to 375°.

Cook ravioli in boiling water 3 minutes, omitting salt and fat. Stir in spinach until wilted. Drain.

Combine pasta sauce and pepper. Spoon 1 1/2 cups sauce mixture in the bottom of an 11 x 7-inch baking dish. Spoon half of the ravioli mixture over sauce. Top with 1/2 cup cheese. Spoon remaining ravioli mixture over cheese. Top with remaining sauce. Cover with foil; bake for 25 minutes. Remove foil; sprinkle with 1/2 cup cheese. Bake, uncovered, for an additional 5 minutes or until cheese melts. Garnish with basil.

Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 25%
  • Fat: 10g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 20.1g
  • Carbohydrate: 47g
  • Fiber: 4.4g
  • Cholesterol: 50mg
  • Iron: 1.4mg
  • Sodium: 848mg
  • Calcium: 302mg

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Italian Ravioli Casserole Recipe