Baked Ravioli
Makes 8 to 10 servings
  • 1 tablespoon canola oil
  • 2 (9-ounce) bags fresh spinach
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic salt
  • 1 (25-ounce) package frozen cheese-filled ravioli
  • 1 (24-ounce) jar tomato-basil pasta sauce
  • 2 large yellow squash, thinly sliced
  • 1 (8-ounce) package shredded mozzarella cheese
  • Garlic Bread (recipe follows)
  1. Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick cooking spray.
  2. In a large skillet, heat oil over medium-high heat. Add spinach, Italian seasoning, and garlic salt; cook until spinach is wilted, about 2 minutes. Transfer mixture to a colander, and press to remove as much liquid as possible. Chop and set aside.
  3. Place a single layer of ravioli into prepared pan. Pour half of pasta sauce on top. Layer half of spinach, half of squash, and half of cheese. Repeat layers, ending with cheese.
  4. Bake for 45 minutes or until ravioli is tender and cheese is browned. Let stand 10 minutes before serving. Serve with Garlic Bread.
Kitchen Tip: For a faster prep time, omit step 2 of Baked Ravoli, and replace the oil and fresh spinach with 1 (16-ounce) package frozen chopped spinach that’s been thawed, squeezed dry, and stirred together with Italian seasoning and garlic salt.
Recipe by Paula Deen Magazine at