Weeknight Tomato Kale Ravioli Bake
Weeknight Tomato Kale Ravioli Bake
A twist on traditional pasta bake----this Weeknight Tomato Kale Ravioli Bake is perfect for the entire family! Packed with bold, savory flavors, this pasta recipe is the perfect vegetarian option that is made with filling ravioli, roasted herb tomatoes, chunks of kales, and topped with well-seasoned tomato sauce, and generous amounts of freshly-grated Mozzarella cheese and cheddar cheese. Make ahead option.
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I love pasta dishes and it's one of those things that is unanimously enjoyed in my house! Honestly, pasta dishes are the perfect lazy meals for during week or on weekends and they are so versatile. This Weeknight Tomato Kale Ravioli Bake is truly something delicious---I PROMISE. This vegetarian option pasta bake is truly amazing. Nothing short of flavor and it’s even perfect once reheated!
So, these quick, easy meals come in real handy, especially on those days! If you aren't restricted to only meatless options, then you can spruce things up by adding chicken breasts, shrimp, lobster, etc. and I can guarantee that you won't be disappointed.
Plus, if you're into tomato-y flavor, then these Traditional Bloody Mary Mocktails are incredible as an addition!
How to Make Weeknight Tomato Kale Ravioli Bake
Start making this Weeknight Tomato Kale Ravioli Bake recipe by roasting your tomatoes. This recipe for herb-roasted tomatoes produces the best-tasting, most concentrated roasted tomatoes. They have a thick, jammy texture that creates a sauce all on their own in addition to the delicious tomato sauce.
Next, cook the ravioli according to package instructions. And while the ravioli cooks, you can make the simple tomato sauce over the stovetop right before assembly. Lastly, you layer everything together, bake until cheese is melted and the sauce is bubbly and wallah!
REASONS WHY YOU’LL LOVE THIS RAVIOLI BAKE!
- It’s absolutely delicious----creamy + velvety!
- Super easy to make and quick (plus, no crazy clean-up! Can we say–Everything in a baking dish?)
- Loaded with Cheesy flavors, velvety + spoonfuls of savory flavors.
- Full of flavor + well seasoned! (The best reason!)
- Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever!
Ingredients For This Weeknight Tomato Kale Ravioli Bake
- Ravioli. I love using organic ravioli with a ricotta and cheese filling, however, you can use your favorite filled ravioli.
- Mozzarella Cheese. Makes things nice + creamy; plus, adds such rich cheesy flavor. I freshly-grate a brick of organic cheese.
- Roasted tomatoes. Adds great texture and extra tomato-y flavor to dish.
- Kale. Use fresh for best results, but frozen also works! Ensure that it's chopped.
- Herbs + Seasonings. A great addition of flavor. Adds such savoriness nice + a beautiful kick of spice. you'll need: salt, black pepper, garlic powder, oregano, basil, parsley, smoked paprika, red pepper flakes.
- Tomato Sauce. Can be homemade or store-bought. Always add seasoning to enhance the taste. I like to use canned tomato sauce and season it over the stovetop.
- Sharp or Mild Cheddar Cheese. Adds such a creaminess to everything.
- Veggie Stock. Helps to add extra flavor and creaminess.
- Olive Oil. Used for cooking both pasta and sauce.
- Garlic. I recommend fresh, but you could use ½ teaspoon granulated garlic.
- Brown sugar. Just 1 tablespoon helps to enhance the savoriness of the tomato sauce.
Herb Roasted Tomatoes
The herb-roasted tomatoes offer a delicious umami-packed flavor foundation for this delicious Weeknight Tomato Kale Ravioli Bake.
You can make them ahead of time in the oven, then keep the tomatoes in the fridge unit you’re ready to assemble the entire dish. They’ll stay fresh for up to three days in an airtight container.
How To Make Your Sauce More Flavorful?
It’s all about the seasoning! Whether you choose to make your tomato sauce from scratch or use a store-bought version, adding seasoning to your sauce is KEY! Adding flavor to the base of your sauce with garlic and seasonings will add more depth to your pasta bake and allow everything else to marry together well.
Just let it all simmer together and slowly bubble as the seasonings infuse deeply.
What Kind of Ravioli Fillings Work for this Pasta Bake
For this Weeknight Tomato Kale Ravioli Bake, I chose to use cheese ravioli, however, there are so many options (whether homemade or store-bought) that can help to elevate this entire dish based on the use of any of the following raviolis:
- Chicken
- Sausage
- Spinach and Ricotta
- Lobster or Seafood stuffed
- Mushroom
- Four cheese
SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES FOR THIS PASTA BAKE!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Weeknight Tomato Kale Ravioli Bake. Everything from my fave cast iron skillet, wooden spoons, baking dish, mixing bowls, and more. SEE THEM HERE!
What Are Delicious Foods to Pair This Ravioli With?
When it comes to most pasta dishes, I often enjoy them with a side of bread of some sort. Most times, I make my own homemade Garlic Bread, however, you can choose to spruce things up with many other options such as:
A delicious Salad
Sautéed Greens
Grilled Veggies
Toasted Bread
How To Make Homemade Garlic Bread
If you're thinking of pairing this Weeknight Tomato Kale Ravioli Bake with nice homemade garlic bread, then I've got you covered! Whenever I'm in the mood for garlic bread, I make this simple, easy recipe using the following ingredients:
- ½ loaf french bread, sliced 1-inch thick
- 4 Tablespoons unsalted butter, melted
- 1 Tablespoon Extra virgin olive oil
- 1 teaspoon minced garlic
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Steps: In a bowl, add together the butter, olive oil, minced garlic, parsley, and oregano, mixing until combined. Add the sliced bread stop a baking sheet and spoon the mixture atop each bread. Bake for 10-15 minutes in the oven on 350 degrees Fahrenheit or until the edges are golden and the bread is crisp.
How To Store Leftover Ravioli Bake
Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply heat in the oven for the best results or microwave for a minute or two until heated through.
Can I Make This Weeknight Tomato Kale Ravioli Bake Ahead of Time?
Absolutely! Cook the ravioli and let it cool completely before storing in an air-tight refrigerator for 3-5 days. Prep kale and chop, storing it in an airtight container overnight. Add cooled herb roasted tomatoes in an airtight container as well. Follow steps to cook tomato sauce, remove sauce from heat, let cool and store in the fridge the day before. On the day of, remove everything to room temp., about 15-20 minutes and continue with assembly STEPS.
Can I Add Other Ingredients To This Ravioli Bake?
Yes! If you'd like to switch things up and aren't restrictive to non-meat, feel free to add chicken breasts, shrimp, or lobster to this pasta for extra decadence. Also, to add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
My Top Fave Meatless Comfort Food Recipes!
- Easy Weeknight Creamy Tuscan Ravioli
- Meatless Baked Ziti with Ricotta + Mozzarella
- Savory Chickpea Quinoa Buddha Bowl
- Simple Walnut Pesto Bucatini Pasta
- Vegan Pumpkin Curry Butternut Squash
- Kale Pesto Pizza
- Everything Bagel Cauliflower Bites
- Baked Sticky Orange Cauliflower + Quinoa
- Spiced Chickpea Stuffed Sweet Potatoes
MADE OUR RECIPE(S)?
If you make this Weeknight Tomato Kale Ravioli Bake, be sure to tag me on Instagram @orchidsandsweettea!
Weeknight Tomato Kale Ravioli Bake
Ingredients
PASTA BAKE:
- 2 (8 oz.) packages organic cheese ravioli (I love using Artisola)
- 1 tablespoon Extra virgin olive oil
- 2 cups organic kale, chopped
- 1 ½ cups freshly-grated mozzarella cheese
- 1 cup Mild or Sharp cheddar cheese, shredded
- 2 cups Herb roasted tomatoes
TOMATO SAUCE:
- 2 (15 oz.) cans organic tomato sauce
- ¼ cup organic vegetable stock/broth
- 3 garlic cloves, minced
- 1 tablespoon organic brown sugar
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Pinch of red pepper flakes
OPTIONAL SIDE:
- Homemade garlic bread (See Post for Notes!)
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a standard baking dish----about 9x13.
BOIL THE RAVIOLI:
- Cook pasta in boiling water and olive oil according to packaging. NOTE: ravioli doesn’t take a long time to cook, usually 4-5 minutes, depending on brand. Drain and set aside.
ROAST THE TOMATOES:
- To roast your tomatoes, follow the instructions of my Herb roasted tomatoes recipe.
COOK THE TOMATO SAUCE:
- In a large 12-inch skillet, add the olive oil and add minced garlic sauté frequently about 1-2 minutes until translucent and fragrant.
- Add the tomato sauce, veggie stock, brown sugar, salt, black pepper, oregano, smoked paprika, basil, garlic powder, parsley, and red pepper flakes, stirring everything together until combined. Bring it to a boil and then reduce the heat to low, allowing it to simmer in the sauce for 3-4 minutes. Remove from heat.
ASSEMBLY:
- In the bottom of the baking dish, spoon in ¾ of the sauce, spreading it out evenly and top with chopped kale (evenly spread). Line half of the cooked ravioli in a single layer (side by side) atop the kale + sauce. Sprinkle a nice layer of shredded cheddar atop ravioli followed by roasted tomatoes. Then line the remaining cooked ravioli in a single layer followed by the remaining sauce and finally----sprinkles of the grated mozzarella until the top is completely covered.
- Bake (without being covered) for 25-30 minutes or so, or until cheese has fully melted, the top is browned slightly, and the tomato sauce is bubbly at the sides.
- Remove from oven and serve with your favorite salad or bread.
- Bon Appetit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply heat in the oven for the best results or microwave for a minute or two until heated through.
- MAKE AHEAD: Cook the ravioli and let it cool completely before storing in an air-tight refrigerator for 3-5 days. Prep kale and chop, storing it in an airtight container overnight. Add cooled herb roasted tomatoes in an airtight container as well. Follow steps to cook tomato sauce, remove sauce from heat, let cool and store in the fridge the day before. On the day of, remove everything to room temp., about 15-20 minutes and continue with assembly STEPS.
- MEAT OPTION: If you'd like to switch things up and aren't restrictive to non-meat, feel free to add chicken breasts, shrimp, or lobster to this pasta for extra decadence.
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Weeknight Tomato Kale Ravioli Bake. Everything from my fave cast iron skillet, wooden spoons, baking dish, mixing bowls, and more. SEE THEM HERE!
Nutrition
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Weeknight Tomato Kale Ravioli Bake.
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