Published: Aug 29, 2021 · Modified: Jul 21, 2022 by kaydimaggio

Vegan Ravioli Pesto Bake

Name: Vegan Ravioli Pesto Bake
Cook time: 30 min
Total time: 30 min
Ingredients: 2 medium Zucchini; 2 medium Squash; 2 cups Cherry Tomatoes; 3 cups Pesto; 3 packages Kite Hill Mushroom Ravioli; 2 cups Frozen Spinach

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This Vegan Ravioli Pesto Bake is so easy and delicious! This recipe comes together in 30 minutes and is healthy, plant-based, and full of delicious vegetables. This recipe is the perfect weeknight meal and is easy and delicious to make.

Can I tell you a secret? I love pasta. Like seriously love pasta. I also love super easy recipes. If I can have dinner on the table in 30 minutes or less, I will take it. It gives me more time to unwind in the evening and relax. This Vegan Ravioli Pesto bake is just that. Easy and delicious! We are finishing the Summer out strong over here and using up the rest of our Summer vegetables.

Check out some other fun pasta dishes like this Easy Lasagna Verde, this cajun pasta with smoked sausage or this creamy tomato basil gnocchi.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Vegan Ravioli Pesto Bake
Food safety

Ingredients

The ingredients in this recipe are easy and simple, full of plant-based goodness, you can't go wrong with these.

Zucchini
Squash
Cherry Tomatoes
Pesto
Kite Hill Mushroom Ravioli
Frozen Spinach

Please see the recipe card for quantities.

Instructions

If you are making your pesto, prep the pesto before starting. Check out this great tutorial here. If you are using store-bought vegan pesto, skip this step.

Preheat the oven to 425 degrees. Thinly slice the squash and zucchini into rounds. Slice the cherry tomatoes in half.

In a 9x13 inch baking dish, layer the pesto, ravioli, squash and zucchini, cherry tomatoes, and spinach. Repeat the steps in this order until you have reached the top of the dish.

Bake for 30 minutes and serve warm.

Casserole before going in the oven — Vegan Ravioli Pesto Bake before going in the oven

Hint: You do not need to boil the ravioli before adding them to the baking dish. It will come to the proper temperature while in the oven.

Substitutions

Want to make this recipe fit into any diet, check out some of these substitutions below!

Keto - To make this recipe compliant with the keto diet, follow this tutorial to make keto ravioli.
Gluten-Free - To make this recipe gluten-free. Use a gluten-free ravioli such as this one here.
Low-Sodium- make sure that the pesto that you buy doesn't contain any extra salt or do not add salt if you make your own.

Variations

Want to switch it up a bit? Check out these fun variations below.

Spicy - add some chili pepper flakes to the vegetables before layering to give them a little kick!
Marinara - If you don't like pesto and lean more towards red sauce, switch this up by using a marinara sauce instead!
Meat - If you are a lover of meat, no shame here! Cook up some ground sausage to add to this recipe.

Check out another fun pesto recipe here!

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retains heat for longer, which could make the recipe more watery, or burnt on the outsides so it is important to follow the instructions provided. I use a ceramic baking dish similar to this one.

Storage

Cover and store in the refrigerator for up to 5 days

To freeze this recipe, cover in tin foil and then in plastic wrap and freeze for up to three months.

Top tip

I love to use frozen chopped spinach in this recipe because it is easy and is one less step you have to do. However, if you prefer fresh, just chop up your spinach before throwing it in.