Baking up happy kids

Sometimes you make a dish that everyone eats and everyone raves about! This was that dish. I made it a day ahead because, as you all know, that’s how I roll. I made this meal on a Tuesday for Wednesday night right before making our meal for that night. As I cooked the spinach and ladled sauce inside the pan, Andy was already saying, “oh that smells good.” Our Wednesdays can been somewhat crazy. School, violin lessons, and girls’ club. So when tossing dinner into the mess, I like something that I can toss in the oven before violin lessons, then have it hot and ready when lessons are done (currently lessons are via facetime). Oh! And I’m not taking lessons, but Bronwyn is, I just sit there and assist the teacher if she needs it. Anyway, This came out of the oven and I cut some fresh parsley from the garden – yes it’s still November and we have a huge crop of parsley still charging on ahead. I wish our basil was as prolific and hearty. Anyway… I scooped some out for everyone and everyone loved it. There was great sadness in the house when the kids went to look for left overs but sadly, Andy had already eaten them. Whomp whomp, guess this just means I’ll have to make it again some time soon! I can do that!

Easy Tomato Spinach Ravioli Bake
1 bag (25oz) of fresh or frozen ravioli
12 oz marinara sauce
2 cups fresh spinach
1 1/2 cup shredded parmesan cheese
1 cup mozzarella cheese
1 teaspoon fresh cracked black pepper
1 tablespoon fresh chopped parsley, for garnish

1. To make the tomato spinach ravioli bake recipe: Preheat your oven to 400ºF (200ºC) and grease a 9 x 13-inch baking dish. Quickly saute the spinach in a tablespoon of butter, then set aside.
2. Spread about 3/4 cup of the marinara sauce into the bottom of the prepared baking dish.
3. Arrange half of the frozen ravioli in a single layer over the sauce.
4. Top with parmesan cheese and the sautéed spinach. Repeat the layers starting with what’s left of the ravioli. Finish by topping with the remainder of the sauce, parmesan, and mozzarella. 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. Garnish the tomato spinach ravioli bake with parsley, and then serve with garlic bread, salad or veggies. Enjoy!