Mushroom Ravioli Casserole – Insanely delicious, this is the best pasta casserole ever! It’s simple, we never have any leftovers when we make this cheesy ravioli casserole recipe. With few ingredients and 10 minutes of prep, our cheesy mushroom ravioli casserole is an easy dinner recipe that the whole family will love. Enjoy!
Table of Contents
Photo credit: © Eatwell101.com
Ingredients list for the Mushroom Ravioli Casserole recipe
- 1 bag (25 oz) of fresh ravioli (use your favorite – we used 4-cheese)
- 1 1/2 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup whipping cream
- 1/2 cup vegetable broth
- 1/2 lb (225g) mushrooms, sliced
- 2 cups fresh spinach
- 1 1/2 cup shredded parmesan cheese
- 1 teaspoon fresh cracked black pepper
- 1/2 teaspoon red chili pepper flakes
- 1 tablespoon fresh chopped parsley, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the mushroom ravioli casserole recipe: Preheat your oven to 400ºF (200ºC) and grease a 9 x 13-inch baking dish. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant. Add the cream, 2 tablespoons parmesan, and vegetable broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes, season with black pepper to taste. The sauce should thicken enough to coat the back of a spoon.
2. In the meantime, quickly saute the spinach in 1/2 tablespoon olive oil, then set aside. Wipe the pan from spinach water, heat 1/2 tablespoon olive oil, and saute mushrooms until the edges are golden about 4 – 5 minutes.
3. Pour a little of the cream sauce into the bottom of the baking dish. Arrange half of the ravioli in a single layer on top.
4. Top with half the sauteed spinach, half the mushrooms, half the cream sauce, and parmesan. Repeat the layers starting with what’s left of the ravioli. Finish by topping with the remainder of the spinach, mushroom, cream sauce, and parmesan. Sprinkle cracked pepper in between the layers, to taste.
5. Cover the baking dish with aluminum foil and bake for 20 minutes for fresh ravioli (30 minutes for frozen). Remove the foil and continue baking for about 2 minutes to crisp up the cheese and the edges of the mushrooms. Garnish the mushroom ravioli casserole with red chili pepper flakes and parsley. Serve with garlic bread, salad, or veggies. Enjoy!
Photo credit: © Eatwell101.com
Tips for the baked mushroom ravioli casserole recipe
- Make two smaller ravioli casseroles in 8-inch square pans. Bake one now, and freeze the second for later! If baking straight from the freezer, add at least 10minutes to the cooking time.
- Switch things up with the cheese you choose for your take on this baked spinach mushroom ravioli recipe. Use Mozzarella instead of Parmesan, it melts beautifully. Try also provolone.
- Add half a teaspoon of Cayenne in the sauce to spice things up!
What to serve with the ravioli casserole?
A crisp salad is certainly the best side for this baked ravioli casserole!
How and how long to keep the baked pasta casserole leftovers?
You can store leftover ravioli casserole in an airtight container in the refrigerator for 3-4 days. Reheat in the oven, covered with foil so the casserole doesn’t dry up.
More pasta casserole recipes you might like
- Cheesy Chicken Pasta Casserole with Spinach and Bacon
- Cheesy Baked Pasta with Creamy Meat Sauce
- Easy Tomato Spinach Ravioli Bake
Photo credit: © Eatwell101.com
Leave a Reply
Bonnie
2025-02-22 14:08:42
Delicious…no spinach so used spinach and mozzerella tortolini, sautéed canned mushrooms in avocado oil infused with Provençal seasoning, bone broth with Better than Bouillon chicken for veggie broth, Parmesan Romano cheese. Sprinkled pepper and Bold Buck slow burn on top.
Andrea
2024-04-21 09:26:14
This was so delicious. I doubled this recipe and shared with another family! I will definitely make this again. You do need to double the sauce. I also added some mild sausage to the dish. Thanks for sharing!!!!
Krista
2024-03-07 19:19:35
Great recipe, easy on a week night - hubby and I both went back for seconds!!! Will absolutely make again 😊
Jo
2023-10-25 19:30:35
Looks delicious! Just wondering do you pre-cook the ravioli?
Chrissie
2023-09-17 00:42:38
Really yummy, but definitely definitely double the sauce.
John
2023-09-12 18:03:17
The flavor was good. However it came out on the dry/gummy side rather than creamy. I'll probably make it again but I'll definitely double the sauce. I may also experiment by subbing white wine for the broth and perhaps asparagus or some other veggie for the spinach. This recipe is definitely a starting point to explore from.
Marsha
2023-02-21 09:19:55
This is a winner! My family and guests loved it. I was wondering if this could be made just a couple of hrs. ahead. I'm concerned that the ravioli will absorb the liquid. Thoughts?
Shannon
2023-02-19 19:56:15
Great recipe. Way too many ads on the webpage. Makes visiting a cumbersome experience.
Brina
2021-11-24 22:11:45
This recipe is easy to make -- and so very delicious! I'm slightly obsessed with it actually. Packs surprisingly big flavor for little effort!
Marianne
2021-10-09 20:10:16
This casserole is amazing. Just loved it. I just doubled the sauce and used fresh broccoli instead of spinach. Was so easy and delicious. Thanks for this wonderful recipe 😋
