Baked Ravioli Casserole

Pro tips

• Thaw and thoroughly squeeze frozen spinach to prevent excess moisture that will make the casserole watery.
• Brown the plant-based ground beef crumbles in a skillet first for better texture and deeper flavor before layering.
• Stir the marinara sauce with the drained spinach before layering to distribute greens evenly.
• Cover the casserole with foil for the first 20–25 minutes of baking, then uncover to allow the dairy-free mozzarella to brown slightly.

Substitutions

• Roasted garlic marinara sauce → any marinara or vodka sauce (adjust seasonings)
• Plant-based ground beef crumbles → cooked lentils or crumbled firm tofu (for texture)
• Dairy-free mozzarella shreds → nutritional yeast mixed with breadcrumbs (for a crust alternative)
• Spinach and cashew ravioli → cheese ravioli or mushroom ravioli (swap one ravioli type)

Storage & make-ahead

Store covered in the refrigerator up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes or in the microwave until warmed through.

Equipment

9x13 inch baking dish

Can I make this casserole ahead of time?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if baking from cold.

Can I use regular ravioli instead of plant-based?

Yes. Traditional cheese or meat ravioli work well; adjust seasonings to taste since they may have different salt levels.

What's the best way to drain frozen spinach?

Thaw spinach completely, then squeeze it firmly in a clean kitchen towel or cheesecloth to remove excess moisture and prevent a watery casserole.

Can I freeze this casserole?

Yes. Assemble unbaked, wrap tightly, and freeze up to 3 months. Bake from frozen, adding 15–20 minutes to cooking time.

What plant-based ground beef brand works best?

Any crumbled plant-based ground beef works; use brands like Beyond Meat or Impossible. Brown it first to add texture and depth.