Weeknight Tomato Kale Ravioli Bake
This easy Weeknight Tomato Kale Ravioli Bake is the epitome of a delicious, simple weeknight meal that comes jam-packed with loads of bold flavor and texture!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Keyword: baked, cheese, dinner, kale, kid-friendly, meatless, pasta, ravioli, tomatoes, vegetarian, weeknight meals
Servings: 4 servings
Calories: 599kcal
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!)
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!
- 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!
Calories: 599kcal | Carbohydrates: 61g | Protein: 28g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 1826mg | Potassium: 204mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4445IU | Vitamin C: 34mg | Calcium: 384mg | Iron: 14mg