A gentle, creamy casserole layered with ravioli, spinach, mushrooms, and melty provolone.

This is the kind of recipe you tuck into the oven on a slow evening and let the warmth do the rest. It starts with sautéed mushrooms and garlic, stirred into Alfredo sauce, folded with soft cheese ravioli, and finished under a simple layer of provolone. The spinach melts in at the end, just enough to feel wholesome without ever taking over.

I use cheese & spinach or mushroom ravioli—whatever feels right or is already in the fridge. If I’m especially hungry, I’ll stir in some cooked chicken, or serve it with sliced steak or grilled chicken on the side. Either way, it’s hearty, satisfying, and as easy as comfort food gets.

Creamy Ravioli with Greens, Baked Just Right

This creamy baked ravioli dish layers Alfredo sauce, tender spinach, and mushrooms beneath golden provolone. It’s gentle, warming, and just the kind of dinner to settle into when you need something easy and full of comfort.

Ingredients:

• 1 large package (20-24 oz) cheese & spinach or mushroom ravioli
• 1 tablespoon olive oil
• 1 small onion, diced
• 2–3 cloves garlic, minced
• 1 pack (or as much as you want) fresh baby spinach
• 1 pack (or as much as you want) fresh mushrooms, sliced (or canned, drained)
• 1 jar (18–20 oz) Alfredo sauce (or two 15 oz jars if needed)
• 6–8 slices provolone cheese
• Salt and pepper, to taste
• Grated Parmesan, for serving (optional)

Instructions:

1. Preheat the oven:
Heat oven to 375°F. Lightly grease a 9x13-inch casserole dish.

2. Sauté the vegetables:
Warm olive oil in a deep skillet over medium heat. Add the onion and cook for 3 minutes. Stir in garlic and mushrooms, cooking until soft and browned, about 5–7 minutes. Season with salt and pepper.

3. Simmer with sauce:
Pour in the Alfredo sauce and stir to combine. Let it simmer for 2–3 minutes.

4. Add ravioli:
Stir in the uncooked ravioli. Simmer everything together for 5–10 minutes, gently, so the pasta begins to soften and absorb flavor.

5. Fold in spinach:
Add spinach and stir until just wilted. Simmer a minute or two more to bring everything together.

6. Bake:
Transfer everything to the prepared dish and spread evenly. Lay provolone slices on top. Bake uncovered for 20–25 minutes, until bubbling. Broil for 2–3 minutes if you'd like a golden finish.

7. Rest and serve:
Let rest for 5 minutes before serving. Sprinkle with Parmesan if desired.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in the oven or microwave. Add a splash of milk or extra Alfredo sauce if it seems dry.

Notes:

• No need to pre-cook the ravioli—they soften right in the sauce while it simmers on the stove and bake in the oven.
• Cheese & spinach or mushroom ravioli work beautifully, but any kind you like will do.
• Fresh mushrooms and spinach give the best texture and flavor, but canned works in a pinch—just drain well.
• Provolone melts into a smooth, mild topping, but feel free to swap in mozzarella or your favorite melting cheese.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs