Arrabbiata Napoletana Ravioli Pasta Bake

My Arrabbiata Napoletana ravioli pasta bake is pure comfort food. Pillowy soft spinach and ricotta ravioli smothered in a spicy tomato sauce. Arrabbiata, meaning angry in Italian, the sauce spicy but not overly hot.

This is the kind of recipe you want to pull out midweek, when you need as little fuss possible, but still want something delicious and easy. To get ahead, I usually make a large batch of the Napoletana sauce and freeze it in portions. It’s a versatile sauce that can be tossed with penne pasta or topped with ricotta, basil and fresh parmesan for a simple but tasty supper. The ravioli is shop bought but do make sure you choose one that’s made with fresh egg pasta. Fillings varying from butternut to spinach or a tender beef ragu. Any will do, but the spinach and ricotta is especially good.

Arrabbiata Napoletana Ravioli Pasta Bake

Serves 4

For the sauce

30 ml (2 tablespoons) olive oil
1 garlic clove, minced
800 g tinned whole tomatoes, mulched
5 ml (1 teaspoon) dried oregano
2.5 ml (1/2 teaspoon) dried red chilli flakes
5 ml (1 teaspoon) sugar
salt and freshly ground black pepper

For the pasta bake

500 g spinach and ricotta ravioli
150 g fresh mozzarella (bocconcini are lovely)
40 g freshly grated parmesan
several sprigs fresh basil, to finish

Preheat the oven to 200º C. Spray an ovenproof baking dish with non-stick cooking spray. Heat the olive oil in a saucepan and sauté the garlic for 2 minutes. Add the tomatoes, oregano, chilli flakes, sugar, salt and black pepper. Bring up to the boil, cover partially with a lid and allow to bubble away for 25 minutes until reduced and the flavour is concentrated. Always taste the sauce to see whether it requires adjusting. If the tomatoes are very acidic, add a little more sugar.

Cook the ravioli according to the packaging instructions. Drain the pasta thoroughly. Tip the ravioli into the hot tomato sauce and toss gently to coat. Transfer the pasta into the baking dish, top with chunks of mozzarella and a handful of grated parmesan. Bake in the oven for about 6 minutes. Turn the oven onto grill and lift the rack to the highest level. When the top is golden and bubbling, remove from the oven, top with basil and serve immediately with extra parmesan on the side.

For more family favourites pastas, you may want to try these easy recipes:

Lemon cream mushroom tagliatelle pasta

Creamy cauliflower Mac and Cheese

20-Minute chicken and spinach pasta

The ultimate green basil pesto pasta