Baked Pesto Ravioli

baked pesto ravioli Entree Italian
Baked Pesto Ravioli
  • Prep 10 min
  • Total 25 min
  • Servings 4

A delicious vegetarian pasta casserole, our Baked Pesto Ravioli includes fresh spinach and tomatoes and can be ready in just 25 minutes. MORE+ LESS-

Inspired Taste
Updated April 10, 2012


cup whipping cream
package (20 oz) refrigerated cheese-filled ravioli
medium tomatoes, seeded, chopped (about 1 1/2 cups)
1 1/2
cups packed fresh baby spinach leaves
tablespoons basil pesto
cup shredded Cheddar-Monterey Jack cheese blend (1 oz)


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  • 1
    Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  • 2
    In small saucepan, heat cream to simmering. Meanwhile, in large bowl, toss ravioli, tomatoes, spinach and pesto. Pour warm cream over mixture and toss to coat. Spoon into casserole. Sprinkle with cheese.
  • 3
    Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.

Expert Tips

  • Substitute cheese-filled tortellini for the ravioli for a change of pace.
  • If your store doesn’t carry the family-size packages of ravioli, use 3 (9-oz) packages.
  • Top this casserole with Italian cheese blend or your favorite shredded cheese.

Nutrition Information

No nutrition information available for this recipe

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