Ravioli Casserole with Mushrooms & Wine
Submitted by wallingford92
Tender ravioli swaddled in a rich tomato-wine sauce with earthy mushrooms, spinach, and fennel. One-dish weeknight comfort that tastes like you spent hours in an Italian kitchen.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis baked ravioli casserole turns humble frozen pasta into something special with a robust red wine tomato sauce, buttery sautéed mushrooms, and a hint of crushed fennel that whispers of Tuscan trattorias.
The beauty here is the hands-off bake time while flavors meld under a blanket of nutty Parmesan.
Ready in an hour, or prep ahead and slide it into the oven when dinner needs to happen fast.
The spinach sneaks in extra greens while the wine adds depth that store-bought sauce just can’t match.
Kitchen Tips
- Squeeze that spinach dry: Extra moisture turns your casserole soupy. Press thawed spinach in a clean kitchen towel or paper towels until no more liquid drips out.
- Don’t skip the fennel seeds: Crushing them releases aromatic oils that give this dish its Italian soul. Use the back of a spoon if you don’t have a mortar and pestle.
- Make it ahead: Assemble the casserole up to 24 hours before baking. Add 20 extra minutes to the bake time if going straight from the fridge to the oven.
- Wine substitute: If you prefer to skip alcohol, use an equal amount of vegetable broth plus a splash of red wine vinegar for acidity.
Variations
- Protein boost: Stir in cooked Italian sausage or shredded rotisserie chicken with the ravioli for a heartier meal.
- Cheese lovers: Mix mozzarella or fontina into the Parmesan topping for extra melty richness.
- Veggie loaded: Add diced zucchini or bell peppers when you sauté the mushrooms for more garden goodness.
Ingredients
Directions
Thaw and drain spinach.
Press out excess liquid.
In a large skillet melt butter.
Add mushrooms and cook about 5 minutes or until tender, stirring often.
Add the undrained tomatoes, tomato sauce, wine, pepper and fennel.
Bring to boiling; reduce heat and cover.
Simmer over low for 5 minutes.
Meanwhile, cook ravioli according to package directions.
Gently toss ravioli with tomato mixture and spinach.
Transfer to an ungreased 1½ qt. casserole.
Top with cheese. Bake, uncovered in a 350℉ (180℃) oven for 20 minutes or until heated through.
Makes 4 main dish servings.
Make ahead: Follow above directions for assembly of casserole.
Cover and refrigerate, unbaked, for up to 24 hours.
Bake at 350℉ (180℃) for 40 minutes or until heated through.
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