Ravioli Bake (or as Little Man calls it, Olio)

This was an instant hit from the very first time I made it. I can’t remember where I got the recipe to start with, but I have made some variation of this dish once every few weeks since. Most of the time I make it meatless (the way I prefer it) and sometimes I make it with meat (the way my hubbie prefers it).

Little Man loves it too!

I love this meal mostly because it is so delicious, but also because it is quick, easy, and versatile. Bear with me as I share the recipe. If you like exact measurements you may have difficulty, but give it one try and you will see why I leave so many choices up to the cook.

Ground Italian sausage or ground beef (optional)
1 large package of frozen ravioli (large or mini)- do not thaw or cook
1 can of your favorite pasta sauce
1 bag of fresh spinach (or even better- Kristens's homemade pasta sauce!)
Any veggies you want*
1 large bag shredded Mozzarella cheese

Brown meat (if using meat) and drain off grease. Add pasta sauce. Spread half of the sauce mixture over the bottom of a 13in. x 6in casserole dish. Place ravioli in a single layer over sauce. Add a layer of veggies. Add a layer of spinach (Keep in mind the spinach will cook down.) If you have any ravioli left add another layer. End with a layer of the remaining half of the sauce mixture and top with the mozzarella cheese. Bake on the middle rack for 30 minutes at 400.

* Veggies I have used and love are: sliced zucchini, sliced squash, mushrooms, shredded carrots, a bag of frozen California mix, and in a pinch I have made it with only the spinach. Use any combination you like!