Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 oz refrigerated cheese ravioli (about 10–12 ravioli)
- 3/4 cup marinara sauce
- 1 cup (1 oz) baby spinach, packed
- 1/4 cup part-skim ricotta cheese
- 1/3 cup (1 1/2 oz) shredded low-moisture mozzarella
- 1 tbsp finely grated Parmesan cheese
- 1 tbsp water
- 1/4 tsp Italian seasoning
- 1/8 tsp garlic powder
- 1/8 tsp kosher salt
- Pinch red pepper flakes (optional)
Do This
- 1) In a large microwave-safe bowl, stir marinara, water, Italian seasoning, garlic powder, salt, and red pepper flakes (if using).
- 2) Add spinach and toss to coat.
- 3) Nestle ravioli into the sauce; spoon sauce over the top.
- 4) Dot ricotta over the ravioli; sprinkle mozzarella evenly.
- 5) Cover (vented) and microwave on HIGH for 3 minutes.
- 6) Carefully stir/press down, re-cover, and microwave on HIGH for 2 to 3 minutes until the ravioli are hot and the cheese is melted and bubbly.
- 7) Rest 2 minutes, then finish with Parmesan and serve hot.
Why You’ll Love This Recipe
- Comfort-food vibes fast: Bubbling marinara and melted mozzarella give a baked-pasta feel in minutes.
- One-bowl cleanup: Everything cooks and serves in the same microwave-safe bowl.
- Veggie boost: Spinach wilts right into the sauce without extra steps.
- Customizable: Add protein, swap sauces, or make it extra cheesy based on what you have.
Grocery List
- Produce: baby spinach
- Dairy: refrigerated cheese ravioli, part-skim ricotta, shredded low-moisture mozzarella, Parmesan
- Pantry: marinara sauce, Italian seasoning, garlic powder, kosher salt, red pepper flakes (optional)
Full Ingredients
Main Bowl
- Marinara sauce: 3/4 cup
- Water: 1 tbsp (helps loosen sauce so it heats evenly and reduces scorching)
- Baby spinach: 1 cup (1 oz), packed
- Refrigerated cheese ravioli: 6 oz (about 10–12 ravioli)
Cheese Topping
- Part-skim ricotta cheese: 1/4 cup
- Shredded low-moisture mozzarella: 1/3 cup (1 1/2 oz)
- Finely grated Parmesan cheese: 1 tbsp
Seasoning
- Italian seasoning: 1/4 tsp
- Garlic powder: 1/8 tsp
- Kosher salt: 1/8 tsp
- Red pepper flakes: 1 pinch (optional)
Step-by-Step Instructions
Step 1: Choose the right bowl and set up
Grab a large microwave-safe bowl (about 2-quart capacity is ideal). This gives the sauce room to bubble without boiling over. Keep a microwave-safe plate or paper towel nearby in case of splatters.
Step 2: Mix the sauce base
Add 3/4 cup marinara and 1 tbsp water to the bowl. Stir in 1/4 tsp Italian seasoning, 1/8 tsp garlic powder, 1/8 tsp kosher salt, and a pinch of red pepper flakes (optional). Mixing seasonings directly into the sauce distributes flavor evenly.
Step 3: Wilt-in spinach the easy way
Add the 1 cup packed baby spinach and toss it in the sauce until it’s coated. It will look like a lot at first, but it shrinks quickly once heated.
Step 4: Add ravioli, then layer for a “bake” feel
Nestle 6 oz refrigerated ravioli into the saucy spinach. Spoon a little sauce over the top so the pasta heats evenly. Dot 1/4 cup ricotta</strong over the ravioli in small spoonfuls, then sprinkle 1/3 cup mozzarella</strong evenly over everything.
Step 5: Microwave covered to heat through
Cover the bowl with a vented microwave lid or a plate set slightly ajar (you want steam to escape). Microwave on HIGH (100% power) for 3 minutes.
Carefully remove the cover (watch for steam). If the cheese has risen or the sauce is bubbling around the edges, that’s perfect.
Step 6: Stir gently, then finish until bubbly
Use a spoon to gently stir around the edges and press the ravioli down into the sauce (try not to tear them). Re-cover and microwave on HIGH for 2 to 3 minutes, until the ravioli are piping hot and the mozzarella looks fully melted and bubbly.
Safety note: If you have an instant-read thermometer, aim for an internal temperature of 165°F (74°C) in the center.
Step 7: Rest, finish with Parmesan, and serve
Let the bowl rest for 2 minutes. This helps the filling finish heating and the sauce thicken slightly, giving that “baked pasta” vibe. Sprinkle with 1 tbsp Parmesan and serve right away.
Pro Tips
- Prevent boil-overs: Use a 2-quart bowl and keep the cover vented. If your microwave runs hot, reduce the second microwave round to 2 minutes.
- Even heating: Spoon sauce over the ravioli before cooking so the top pasta doesn’t dry out.
- Ricotta placement matters: Small dollops spread out better than one big scoop, so you get creamy bites throughout.
- Want it thicker and richer? Use a slightly thicker marinara, or reduce the added water to 2 tsp.
- Microwave power varies: If your microwave is under 1000W, plan on the full 3 minutes for the second round.
Variations
- Frozen ravioli version: Use 8 oz frozen cheese ravioli. Keep everything else the same, but microwave covered 4 minutes, stir, then microwave 3 to 4 minutes more (rest 2 minutes).
- Protein boost: Add 1/4 cup cooked crumbled Italian sausage or 1/3 cup shredded rotisserie chicken under the mozzarella.
- Extra “baked” vibe: After microwaving, if you have a toaster oven, move the bowl to an oven-safe dish and broil 2 to 3 minutes to spot-brown the cheese (optional).
Storage & Make-Ahead
This recipe is best eaten right away, but you can store leftovers in an airtight container for up to 3 days. Reheat in the microwave at HIGH in 45-second bursts, stirring between bursts, until hot throughout (typically 1 1/2 to 2 1/2 minutes total depending on portion size). For make-ahead, you can pre-mix the seasoned marinara and keep it refrigerated for up to 4 days; assemble and microwave when ready to eat.
Nutrition (per serving)
Approximate: 690 calories, 34 g protein, 78 g carbohydrates, 26 g fat, 9 g fiber, 1320 mg sodium. (Will vary by ravioli brand and marinara.)
