This baked ravioli is simple, comforting, and delicious. Made with frozen ravioli, marinara, ground turkey, fresh spinach, and torn burrata, it’s a crowd-pleasing dinner that comes together easily.
My favorite way to enjoy ravioli lately is baked under a blanket of burrata—trust me, it’s worth it.
This casserole-style ravioli is extra cozy and makes a complete meal on its own. It’s an ideal option for weeknights or a relaxed weekend dinner.
I like when a baked pasta can do it all: protein, veggies, and cheesy comfort. This version pairs ground turkey with a jar of marinara, lots of garlic, spinach, and creamy burrata. If you want a side, a simple green salad complements it beautifully.
I developed a baked ziti with burrata previously and loved building layers of veggies and cheese. The same idea translates perfectly to frozen ravioli—use whichever variety you like: cheese, meat, or spinach. The best part is you can layer the ravioli straight from the freezer, no thawing required.
I usually add plenty of spinach to the turkey and sauce so it wilts down and blends into the filling. The result is tender pockets of ravioli surrounded by saucy, cheesy goodness and ribbons of spinach.
Because our family loves baked pasta, I wanted to try it with ravioli. This recipe is forgiving: use any ravioli, frozen or thawed. The ravioli stay intact in the bake and create nice individual bites.
I cook the turkey with garlic, add the marinara, then stir in the spinach until it wilts. For layering, I spread a bit of reserved marinara in the pan, add a layer of ravioli, spoon over the turkey-spinach mixture, and sprinkle grated cheese. Repeat to create three layers, then top with the reserved sauce and torn burrata before baking.
How the dish comes together
I use a full jar of marinara and reserve about ¾ to 1 cup to use on the bottom and the top. Brown ground turkey (or beef), add garlic and seasoning, then pour in the remaining marinara and simmer. Stir in fresh spinach until it wilts and turn off the heat.
Layering is simple: a thin layer of reserved sauce in the bottom of a 9×13 baking dish, a single layer of ravioli (about one third of the bag), a third of the turkey-spinach mixture, and a sprinkle of grated cheese. Repeat to make three layers. Finish with the reserved sauce, extra grated cheese, and torn burrata scattered across the top.
The result is melty, saucy, and cheesy—the ravioli keep their shape and the burrata adds a rich, creamy finish.
Everyone loves how the ravioli remain intact in the bake and the dish slices into satisfying portions.
This is ideal comfort food for colder months, easy to double for potlucks, and a great main course when paired with a simple salad. And yes—it’s extra cheesy.
Baked Ravioli
Burrata Baked Ravioli with Spinach
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Ingredients
- 32 ounces marinara sauce
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 pound ground turkey (or beef)
- kosher salt and pepper
- 8 ounces fresh spinach
- 24 ounces frozen ravioli (cheese or other variety)
- 8 ounces grated mozzarella or Italian blend
- 8 ounces burrata, torn into pieces
- freshly grated Parmesan, for topping
- fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F. Reserve 1 cup of marinara from the jar and set aside.
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Heat the olive oil in a large skillet over medium-low heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the ground turkey with a generous pinch of salt and pepper and cook until browned, breaking it into small pieces. Pour in the remaining marinara and bring to a gentle simmer.
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Stir in the fresh spinach and cook until it wilts, then remove from heat.
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Spread ½ cup of the reserved marinara in the bottom of a 9×13-inch baking dish. Arrange a single layer of ravioli on top (use about one third of the bag). Spoon one third of the turkey-spinach mixture over the ravioli and sprinkle with some grated cheese. Repeat two more times to create three layers.
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Pour the remaining reserved marinara over the top layer and add any remaining grated cheese. Scatter torn pieces of burrata evenly across the surface.
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Bake for 25 to 30 minutes, until the dish is bubbly and the cheese is melted and golden. Finish with grated Parmesan and chopped fresh parsley. Serve hot.
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Hugs in a bowl!