Garden Vegetable & Turkey Ravioli Bake

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 45 minutes, serves 6 people. Serve hot alongside a fresh arugula salad with balsamic vinaigrette or steamed green beans with garlic.

Cuisine: Italian Type: Dinner Time: 45 min Servings: 6 Calories: 542 per serving
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Nutrition Information

Each serving contains approximately 542 calories and 38.0g of protein. Macronutrients include 48.0g carbohydrates and 22.0g fats per serving.

Per Serving

Calories
542
Protein
38.0g
Carbohydrates
48.0g
Fats
22.0g

Total

Calories
3252
Protein
228.0g
Carbohydrates
288.0g
Fats
132.0g

Ingredients

This recipe requires 16 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Lean Ground Turkey (93% lean)
    crumbled, lean for heart health
  • 20.0 oz Whole Wheat Cheese Ravioli
    frozen or refrigerated, high fiber option
  • 24.0 fl oz Marinara Sauce (Low Sodium, No Sugar Added)
    jarred, check label for hidden sugars
  • 2.0 whole Zucchini
    medium size, diced into 1/2 inch pieces
  • 5.0 oz Fresh Baby Spinach
    roughly chopped
  • 1.0 whole Red Bell Pepper
    cored and diced into 1/2 inch pieces
  • 1.0 whole Yellow Onion
    medium size, finely diced
  • 3.0 clove Garlic
    minced
  • 6.0 oz Part-Skim Mozzarella Cheese
    shredded (approx. 1.5 cups)
  • 1.0 oz Parmesan Cheese
    grated (approx. 1/4 cup)
  • 1.0 tsp Fennel Seeds
    lightly crushed (provides sausage flavor)
  • 1.0 tbsp Dried Italian Seasoning
    salt-free blend preferred
  • 1.0 tbsp Extra Virgin Olive Oil
    for sautéing
  • 0.5 oz Fresh Basil
    thinly sliced (chiffonade) for garnish
  • 0.5 tsp Kosher Salt
    to taste
  • 0.25 tsp Black Pepper
    freshly ground

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Kitchen Setup & Mise en Place

  1. Preheat oven to 375°F (190°C) and ensure a rack is in the center position.
  2. Gather equipment: Large skillet, 9x13 inch (23x33 cm) baking dish, cutting board, chef's knife, measuring spoons.
  3. Dice 1 yellow onion and 1 red bell pepper into 1/2 inch (1.5 cm) pieces.
  4. Dice 2 medium zucchini into 1/2 inch (1.5 cm) pieces.
  5. Mince 3 garlic cloves.
  6. Roughly chop 5 oz (142g) fresh baby spinach.
  7. Measure spices into a small bowl: 1 tsp (5ml) fennel seeds (lightly crushed), 1 tbsp (15ml) dried Italian seasoning, 0.5 tsp (2.5ml) salt, 0.25 tsp (1.25ml) black pepper.
  8. Measure 6 oz (170g) shredded part-skim mozzarella and 1 oz (28g) grated Parmesan cheese.
  9. Retrieve 1 lb (454g) ground turkey and 20 oz (567g) ravioli from fridge/freezer.
  10. Open jar of marinara sauce (24 oz / 710ml).

2. Prepare Vegetable & Turkey Base

  1. Heat 1 tbsp (15ml) extra virgin olive oil in the large skillet over medium-high heat.
  2. Add diced onion and red bell pepper; sauté until beginning to soften.
  3. Add ground turkey and crushed fennel seeds to the skillet.
  4. Cook turkey, breaking up meat with a spoon, until browned and no longer pink.
  5. Stir in diced zucchini, minced garlic, Italian seasoning, salt, and pepper.
  6. Cook stirring occasionally until zucchini is slightly tender.
  7. Add chopped spinach and marinara sauce; stir to combine.
  8. Simmer for 1-2 minutes until spinach is wilted and sauce is heated through.

3. Assemble Casserole

  1. Lightly grease the 9x13 inch baking dish with a little olive oil or cooking spray.
  2. Spread a thin layer (approx. 1/2 cup) of the turkey-vegetable sauce on the bottom of the dish.
  3. Arrange half of the ravioli in a single even layer over the sauce.
  4. Top with half of the remaining sauce mixture, spreading efficiently.
  5. Arrange the remaining ravioli in a single layer.
  6. Top with the remaining sauce mixture.
  7. Evenly sprinkle the mozzarella and Parmesan cheese over the top.

4. Bake & Finish

  1. Place the baking dish into the preheated oven.
  2. Bake uncovered until the cheese is melted, bubbly, and slightly golden.
  3. Remove from oven and let stand to set.
  4. Chiffonade the fresh basil leaves.
  5. Garnish with fresh basil before serving.

Plating

  1. Let the casserole rest for 10 minutes after baking; this allows the cheese and sauce to set, ensuring neat portions that hold their shape.
  2. Use a sharp knife to cut defined squares, or a wide spatula to lift out a generous scoop, ensuring each portion contains an even mix of ravioli, turkey, and colourful vegetables.
  3. Place the serving in the center of a warmed shallow pasta bowl or dinner plate, carefully preserving the layered structure of the bake.
  4. Scatter the fresh basil chiffonade liberally over the top to add height, vibrant green contrast, and a burst of fresh aroma.
  5. Finish with a light dusting of extra Parmesan cheese around the edges and wipe the rim of the plate with a clean cloth for a sharp, professional look.

Family Beverage

Sparkling water infused with fresh cucumber slices and mint leaves

Alcohol Beverage

Medium-bodied Chianti or a light Sangiovese red wine

Serving Suggestions

Serve hot alongside a fresh arugula salad with balsamic vinaigrette or steamed green beans with garlic.

Notes

Incorporating grated zucchini and chopped spinach into the marinara sauce significantly boosts the fiber and vitamin content. Using lean ground turkey seasoned with fennel seeds provides a savory flavor profile similar to sausage but with less saturated fat. Opting for part-skim cheeses reduces calories while maintaining the classic melted texture.

Storage

Allow the baked dish to cool completely to room temperature within two hours of cooking to prevent bacterial growth. Transfer leftovers into clean, airtight containers or wrap the baking dish tightly with a double layer of plastic wrap or aluminum foil. Keep refrigerated and consume within 3 to 4 days.

Freezing

Portion the cooled bake into individual freezer-safe containers or freeze the entire casserole by wrapping it tightly in plastic wrap followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. For the best texture, thaw completely in the refrigerator overnight before reheating to prevent the vegetables and pasta from becoming watery.

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