Ravioli casserole with spinach and mozzarella

Ingredients for 4 servings:

• 200 g baby spinach
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 can Pizza tomatoes, approx. 400 g
• 125 ml water
• 1 tsp vegetable broth, instant
• 6 sprigs basil
• 250g mozzarella
• 500 g ravioli with spinach filling, from the refrigerated section
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash and drain the spinach. Peel and dice the onion and garlic. Heat 1 tablespoon of oil in a large pan and briefly fry the garlic. Add the spinach while it is still dripping wet and let it wilt. Then season with salt, pepper, and nutmeg. Heat 1 tablespoon of oil in a large pot and sauté the onion until translucent. Deglaze with the pizza tomatoes and about 1/8 l water. Stir in the stock and simmer, covered, for about 2 minutes. Wash and chop the basil, dice half of the mozzarella, and slice the rest. Fold the ravioli, spinach, basil, and mozzarella cubes into the sauce. Then transfer everything to a greased baking dish and top with mozzarella slices. Bake in a preheated oven at 200°C (fan oven) for about 10 minutes.