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Vegetarian ravioli pasta bake

This vegetarian ravioli tray bake for two is ready in under 1 hour – the perfect antidote to weeknights when you're short on time.

Serves 2

Prep Time 10 min

Cooking Time 35 min


  • 150g baby spinach
  • 1tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 garlic clove, crushed
  • 500g passata
  • 1tsp dried oregano
  • 1tsp runny honey
  • 60g lightest soft cheese
  • 150g cherry tomatoes
  • 4tbsp roughly chopped fresh basil, plus extra leaves to garnish
  • 250g fresh spinach and ricotta ravioli or tortellini
  • 20g parmesan-style vegetarian cheese, finely grated (optional)


  1. Heat the oven to 200°C/fan 180°C fan/gas 6. Put the spinach in a large colander in the sink and pour over a full kettle of boiling water to wilt. Press as much liquid out of the spinach as possible using a wooden spoon. Set aside.
  2. Heat the oil in a medium, deep frying pan over a medium heat, then fry the onion for 8–10 min until soft. Add the garlic and cook for 1 min. Add the passata, oregano, honey, soft cheese and tomatoes to the pan with the wilted spinach and mix well until the cheese melts.
  3. Remove from the heat, stir in the chopped basil and ravioli or tortellini and season with pepper, then pour into a 1 litre baking dish. Bake for 20 min, then top with the cheese, if using, and cook for 5 min more. Garnish with the extra basil to serve.

Nutrition per serving

Read more on how we calculate nutrition.
476 21.2g 16.6g 5.8g 9.5g 21.7g 1g 385mg 55.4g 5.5mg

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