Are you looking for a flavor-packed dinner recipe made with easy ingredients like frozen cheese ravioli? If you love cheese ravioli, then you’re going to love this dish! We’ve taken classic cheese ravioli and added a delicious twist by adding bacon and spinach. The result is a flavorful and hearty dish that will quickly become a family favorite.
This post is sponsored by The National Frozen & Refrigerated Foods Association (NFRA). All opinions are my own. For more inspiration during #FrozenFoodMonth, be sure to check out delicious ideas from NFRA at EasyHomeMeals.com #MFFM2022
Why We Love this Pasta Dish
- 30 minute meal – always a plus! Using Celentano 4-Cheese Ravioli saved a lot of time and was tastier than making this dish with plain pasta.
- Loaded with flavor! Bacon is a perfect choice because its savory and smoky essence complements the subtle flavors of the ravioli. Plus, the bacon fat can be used in place of oil to add moisture to the dish.
- Family-friendly – All my kids enjoyed this!
- Great recipe to sneak in veggies! Lots of spinach, and tomato go into this but it cooks down quickly!
Best Frozen Ravioli
Not all frozen ravioli is created equally. My personal favorite is the Celentano brand. This brand is made with authentic Italian pasta using a family recipe that’s frozen fresh, using simple and real ingredients, convenient, and ready in a few minutes. Since we are cheese lovers, we really enjoy their Celentano 4-Cheese Ravioli. It is has a pillowy, and tender texture and is delicious when prepared as directed. To find Celentano’s full line of frozen pasta near you, check out https://www.rosina.com/consumers/where-to-buy/.
This Cheese Ravioli with Bacon and Spinach recipe only uses a few ingredients, which is one of the reasons I like it so much! All you need is a frozen Celentano 4-Cheese Ravioli, bacon, tomatoes, onion, spinach, garlic, salt, panko, and pepper.
Making Cheese Ravioli with Spinach and Bacon
Bring 4 quarts of water to a boil. Add ravioli to boiling water and simmer for 3 to 5 minutes; stir occasionally. Drain and set aside.
Add chopped bacon to a large skillet and cover the pan loosely with foil to prevent grease spatter from going all over.
Cook bacon over medium-high heat for 5 minutes. It will start to curl and shrink in size. Add in the onion and cook for an additional 3 minutes (bacon will begin to get crisp).
Lastly, add in the spinach and tomatoes. Sauté for about 2 minutes or until tomatoes burst, and spinach is wilted.
Over low heat, add ravioli to the skillet, and gently toss. Remove from heat and cover the pan until topping is ready.
In a small skillet, over low heat add salted butter. Once melted stir in the breadcrumbs and garlic powder. Stir until the breadcrumbs are a deep golden-brown color. Plate the ravioli and then sprinkle the bread crumb mixture on top before serving-enjoy!
Recipe Ingredient Swaps
Ravioli – You can also use Celentano Cheese Ravioli which also will produce desirable results. Be sure to only cook the ravioli for up to 5 minutes or it will be gummy.
Bacon – Any flavor of bacon can be used. Additionally, you can use turkey bacon to make this dish a bit more wholesome.
Vegetables – This recipe is delicious with or without the spinach and tomato. I do love to add more veggies into my meals so if I skipped the spinach and tomato I would double the onion.
Topping – This dish tastes delicious with garlic bread crumbs or with shaved parmesan on top.
This dish can be stored in the refrigerator for up to 3 days in an airtight container. Unfortunately, it cannot be stored in the freezer.
More Pasta Recipes to Try Today
Visit Easy Home Meals for great recipe and meal solutions and to enter the March Frozen Food Month Sweepstakes for a chance to win up to $10,000 in prizes!
Cheese Ravioli with Spinach and Bacon
- 1 5-quart stockpot
- 1 Stovetop
- 1 large skillet
- 1 small skillet
- 1 wooden spoon
- 1 cutting board & knife
- 1 colandar
- 38 ounces Celentano 4 Cheese Ravioli (2 bags)
- 10 ounces bacon
- 1 medium onion diced
- 1 cup cherry tomatoes
- 11 ounces spinach
- ¼ teaspoon black pepper
- ½ cup panko bread crumbs
- ¼ teaspoon garlic powder
- 1 tablespoon salted butter
- Bring 4 quarts of water to a boil. Add ravioli to boiling water and simmer for 3 to 5 minutes; stir occasionally. Drain and set aside.38 ounces Celentano 4 Cheese Ravioli
- Add chopped bacon to a large skillet and cover the pan loosely with foil to prevent grease spatter from going all over. Cook bacon over medium-high heat for 5 minutes. It will start to curl and shrink in size.10 ounces bacon
- Add in the onion and cook for an additional 3 minutes (bacon will begin to get crisp). Lastly, add in the spinach, tomatoes, and black pepper. Sauté for about 2 minutes or until tomatoes burst, and spinach is wilted.
- Over low heat, add ravioli to the skillet, and gently toss. Remove from heat and cover the pan until topping is ready.38 ounces Celentano 4 Cheese Ravioli, 11 ounces spinach, 10 ounces bacon
- In a small skillet, over low heat add salted butter. Once melted stir in the bread crumbs and garlic powder. Stir until the bread crumbs are a deep golden brown color.½ cup panko bread crumbs, 1 tablespoon salted butter, ¼ teaspoon garlic powder
- Plate the ravioli and then sprinkle the bread crumb mixture on top before serving-enjoy!
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