Description
A scaled-down, rich, and creamy ravioli casserole designed for two people, featuring a spinach and cream cheese filling with a crispy, golden topping.
Ingredients
Scale
- 10 oz frozen cheese ravioli
- 1 cup heavy cream
- 4 oz full-fat cream cheese, softened
- 1/2 cup whole milk ricotta cheese
- 2 cups fresh spinach (packed)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup shredded low-moisture mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease an 8×8 inch baking dish.
- In a large skillet over medium-low heat, warm the heavy cream until steaming.
- Add softened cream cheese, ricotta, garlic powder, Italian seasoning, salt, and pepper to the skillet. Stir constantly until the cream cheese is fully melted and the sauce is smooth (3-4 minutes).
- Add frozen ravioli directly to the skillet. Stir gently to coat the ravioli in the sauce without breaking them apart.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle mozzarella cheese over the top, followed by the Parmesan cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden brown and the ravioli are tender.
- Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.
Notes
Do not boil the ravioli beforehand; the moisture from the cream sauce will cook them in the oven. Ensure cream cheese is softened to prevent lumps. Let the casserole rest for 5 minutes after baking to prevent a soupy texture. If using frozen spinach, thaw and squeeze out all excess water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 42
- Saturated Fat: 24
- Carbohydrates: 45
- Fiber: 3
- Protein: 22
Keywords: small batch casserole, ravioli casserole, comfort food, easy dinner, cheesy pasta, spinach ravioli, cream cheese sauce