Spinach Mushroom Ravioli Bake
Recipe & photography created by Claire Brown (@CookingClarity).
Craving pasta but wanting to avoid heavy cream? Whip up this delicious dairy and soy-free ravioli bake. We promise, you won’t miss the dairy!
Ingredients:
Serves 4
- 2-3 links of Mild Italian Bilinski’s Chicken Sausage
- 1 package Kitehill Foods spinach ricotta ravioli
- 1/2 Miyokos Creamery vegan mozzarella wheel, sliced into 1/8” thick strips
- 2 cups organic spinach
- 2.5 cups organic Bella mushrooms, roughly chopped
- 1 tbsp & 1 tsp extra virgin olive oil
- 18oz organic strained tomato sauce
- 4 garlic cloves, thinly sliced
- 1/2 onion, finely chopped
- 2-3 organic Roma tomatoes, sliced
- 1 tbsp fresh basil, minced
- 1 tbsp oregano
- 1/4 – 1/2 tbsp crushed red pepper flakes
- Sea salt
- Ground black pepper
Instructions:
1. Preheat the oven to 400F.
2. Heat 1 tbsp olive oil in a large skillet on medium heat. Add onion; cook until soft. Add the garlic; cook until fragrant.
3. Add tomato sauce and tomatoes to the skillet. Using a wooden spoon, break the tomatoes into chunks. Add the oregano, red pepper, salt, pepper, and basil; stir and bring it all to a simmer. Reduce to low heat to simmer for ~15 mins.
3. Cook ravioli as directed, and set aside.
4. While water is boiling for ravioli, heat 1 tsp extra virgin olive oil in a small skillet on medium heat. Add the mushrooms, and sauté them until they’ve softened. Reduce the heat to low. Add the spinach, cooking until it wilts. Transfer the mixture to a bowl.
5. Add chicken sausage links to the small skillet on low heat. Cook until warm ~5 mins. Transfer them to a cutting board, and slice into 18 pieces.
6. Use a 1.5 quart square casserole dish (or something similar) to layer ingredients in the following order:
– 1/2 marinara
– 1/2 mushroom-spinach mix
– 4 ravioli
– 9 chicken sausage slices (make a T-shape where the ravioli edges meet)
– 1/2 mozzarella strips
– 1/2 mushroom-spinach mix
– 4 ravioli
– 9 chicken sausage slices
– 1/2 mozzarella strips
– Leftover mushrooms
– Leftover marinara
7. Bake for 18-20 mins until the top bubbles slightly. Let it cool for 5 minutes. Serve and enjoy!