This Cheesy Mushroom Ravioli Casserole with Spinach is a creamy, indulgent dish that combines tender ravioli, earthy mushrooms, and vibrant spinach, all baked under a blanket of gooey cheese. It’s a perfect comfort food recipe for busy weeknights or cozy family dinners. With minimal prep and maximum flavor, this casserole will quickly become a favorite at your table.

Necessary Kitchen Equipment

9×13-inch baking dish
Large skillet
Mixing bowl
Wooden spoon

Overview of Ingredients

Ravioli – Cheese or mushroom ravioli work beautifully for this dish.
Mushrooms – Add earthy flavor and texture.
Spinach – Fresh spinach brings a vibrant, nutritious touch.
Cream Sauce – Made with garlic, cream, and Parmesan for a rich base.
Cheese – Mozzarella and Parmesan provide a melty, golden topping.
Seasonings – Garlic, nutmeg, salt, and pepper enhance the flavors.

Step-by-Step Instructions

Prepare the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Cook the Mushrooms
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 cups of sliced mushrooms and sauté until golden brown and tender, about 5-7 minutes. Add 3 cloves of minced garlic and cook for 1 minute until fragrant.

Add Spinach
Stir in 3 cups of fresh spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat.

Prepare the Sauce
In a mixing bowl, combine 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and a pinch of nutmeg. Season with salt and pepper to taste. Whisk until smooth.

Assemble the Casserole
Layer half of a 20-ounce package of refrigerated ravioli in the baking dish. Spoon half of the mushroom and spinach mixture over the ravioli, then pour half of the cream sauce on top. Repeat with the remaining ravioli, mushroom mixture, and sauce.

Top with Cheese
Sprinkle 1 1/2 cups of shredded mozzarella cheese evenly over the top.

Bake
Bake uncovered for 25-30 minutes, or until the cheese is golden and bubbling.

Serve
Let the casserole cool for 5 minutes before serving.

Recipe Tips

Customize the Filling: Add cooked sausage or diced chicken for extra protein.
Cheese Options: Substitute Gruyère or Fontina for mozzarella for a different flavor profile.
Make It Lighter: Use half-and-half instead of heavy cream.

What to Serve with Ravioli Casserole

Pair this casserole with a crisp green salad, garlic bread, or roasted vegetables for a complete meal. A glass of dry white wine, like Sauvignon Blanc, complements the dish beautifully.

Frequently Asked Questions

Can I use frozen ravioli?
Yes! Thaw the ravioli before assembling the casserole for even cooking.

Can I make this ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake just before serving.

Can I freeze leftovers?
Yes, store in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredients

20 ounces refrigerated ravioli (cheese or mushroom-filled)
2 cups sliced mushrooms
3 cups fresh spinach
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
2 tablespoons olive oil
Pinch of nutmeg
Salt and pepper, to taste

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Sauté mushrooms in olive oil until tender, then add garlic and spinach. Cook until spinach wilts.
In a bowl, whisk together heavy cream, Parmesan, nutmeg, salt, and pepper.
Layer half of the ravioli in the baking dish. Top with half the mushroom mixture and sauce. Repeat layers.
Sprinkle mozzarella cheese on top.
Bake for 25-30 minutes until golden and bubbly. Let cool for 5 minutes before serving.

Enjoy this Cheesy Mushroom Ravioli Casserole with Spinach, a rich and satisfying dish that’s sure to please everyone at the table!