Description
A simple baked pasta dish featuring ravioli, tomato sauce, and kale, ready for a weeknight meal.
Ingredients
Scale
- 1 (25 ounce) package refrigerated cheese ravioli
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (24 ounce) jar marinara sauce
- 1/2 cup water
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 5 ounces fresh kale, stems removed and chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in marinara sauce and water. Stir in oregano and red pepper flakes. Bring the sauce to a simmer.
- Stir in the chopped kale. Cook until the kale wilts, about 3 to 5 minutes.
- Gently fold in the uncooked ravioli into the sauce mixture. Spread the mixture evenly into the prepared baking dish.
- Sprinkle the mozzarella cheese and Parmesan cheese over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the ravioli is heated through.
- Let the dish rest for 5 minutes before serving.
Notes
- You can substitute spinach for kale if desired.
- Use your favorite type of cheese ravioli.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 750
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 22
- Cholesterol: 35
Keywords: ravioli bake, tomato, kale, weeknight dinner, baked pasta, cheese ravioli