Gluten Free Meaty Ravioli + Mushroom Bake
If you are on the look out for an insanely easy and delicious family-friendly meal, this is it. This ravioli bake comes together quickly and all the different flavors in here are really satisfying. This recipe is an easy way to sneak in some extra veggies for the kids. It is also very versatile, you can add way more veggies here such as zucchini, squash, bell peppers, etc. This dish is gluten free with the help of using gluten free ravioli and gluten free breadcrumbs.
tips for this dish
make sure to use frozen ravioli. Do not boil them prior to assembling this dish.
make sure to cover the dish for the 15 minutes of baking to make sure the breadcrumbs do not burn.
add enough sauce on the bottom to prevent sticking and burning.
Yield: 4-5 servings
Gluten Free Meaty Ravioli + Mushroom Bake
This meaty ravioli bake is loaded with delicious flavor. It is cheesy, saucy, and very filling. It comes together very easily and is a great week night dinner idea.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Ingredients
- About 25-30 frozen gluten free ravioli pieces. No need to boil them before.
- 1 jar of good quality tomato pasta sauce
- 1 lb. ground beef. I used grass-fed 93/7 beef
- half of an onion diced
- 2-3 cloves of garlic finely minced
- handful of parsley finely chopped
- 5 oz. sliced shiitake mushrooms. This is one regular size store bought container
- handful of chopped spinach
- salt + pepper to taste
- 1/2 cup shredded mozzarella cheese
- sprinkle of grated parmesan
- 2 tbsp. gluten free breadcrumbs. Italian or panko work
Instructions
- Start by preheating your oven to 385F and set an 8x8 baking dish aside.
- Get two frying pans and add a touch of extra virgin olive oil to both.
- To one pan, add the diced onion and sauté until onions are soft and translucent. Add in the minced garlic and cook for a minute without burning the garlic. Add in the beef and break it up. Season with salt and pepper. Towards the end of the cooking add in a bit of chopped parsley. Once no longer pink, remove from heat and transfer to a plate to separate the beef from the grease.
- In the second frying pan, add the mushrooms and cook for about 3-4 minutes until mushrooms have softened. Once you see liquid in the pan, season with some salt. Add in a handful of chopped spinach and cook until spinach has wilted down. Remove from heat and set aside.
- To assemble the dish, add a generous layer of pasta sauce. Then, add a layer of frozen ravioli. Sprinkle on the ground beef. Then top with more sauce. Add the spinach mushrooms. Sprinkle on shredded cheese, grated parmesan, and lastly the bread crumbs.
- Cover the dish with foil and bake for 15 minutes. Once there, remove the cover from the dish and set oven to broil on high for 3-4 minutes until the cheese is crispy. Watch carefully so the cheese does not burn as each oven is different. It might only take a 2 minutes in yours.
- Remove from oven, garnish with more parsley and dig in!
