Ingredients:

  • 24 oz mushroom and cheese ravioli
  • 1 tbsp olive oil
  • 1 lb cremini mushrooms, sliced
  • 4 cups fresh baby spinach
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups marinara sauce
  • 1 cup heavy cream
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup freshly grated parmesan cheese
  • 1 tsp dried Italian seasoning

Instructions:

  1. Par-boil the ravioli in salted water for 2 minutes less than the package directions until slightly undercooked. Drain and toss with olive oil to prevent sticking.
  2. In a large skillet, melt butter over medium-high heat. Add sliced cremini mushrooms and sauté for 6–8 minutes until browned and moisture has evaporated.
  3. Add minced garlic and fresh baby spinach to the skillet. Cook for 1–2 minutes until the spinach is wilted and vibrant green. Season with salt and pepper.
  4. In a medium bowl, whisk together the marinara sauce, heavy cream, and Italian seasoning until well combined.
  5. Spread a thin layer of the sauce on the bottom of a 9x13 inch baking dish. Layer half the ravioli, then the mushroom and spinach mixture, followed by the remaining ravioli and sauce.
  6. Evenly sprinkle the shredded mozzarella and grated parmesan cheese over the top.
  7. Bake at 375°F (190°C) for 20–25 minutes until the sauce is bubbling and the cheese topping is golden brown.
  8. Let the casserole rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.