Pasta and noodles · 25 min
Ravioli Skillet Bake with Deli Turkey, Zucchini & Mushrooms
- 25 min
- 2–6 servings
- 601 kcal / serving
A skillet bake that blends tender ravioli with turkey, zucchini, and mushrooms in a zesty tomato sauce, then melts a blanket of cheese on top. It comes together quickly for a satisfying weeknight meal with comforting flavors and textures.
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Ingredients
- 9 ozcheese ravioli, fresh or frozen
- ½ small pkgfresh basil
- 2 clovesgarlic
- ½ (24 oz) jarmarinara sauce
- 8 ozoven roasted turkey breast, sliced
- ½ cupshredded cheese, Italian blend
- 1 (8 oz) pkgsliced white mushrooms
- ½ mediumyellow onion
- 1 mediumzucchini squash
- yellow onions
From the pantry: extra virgin olive oil, Italian seasoning, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · oven mitts · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
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Produce
- ½ small pkgfresh basil
- 2 clovesgarlic
- 1 (8 oz) pkgsliced white mushrooms
- ½ mediumyellow onion
- 1 mediumzucchini squash
- yellow onions
Dairy, eggs & chilled
- 8 ozoven roasted turkey breast, sliced
- ½ cupshredded cheese, Italian blend
Frozen
- 9 ozcheese ravioli, fresh or frozen
Sauces, oils & condiments
- ½ (24 oz) jarmarinara sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cheese ravioli, fresh or frozen | 9 oz | 18 oz | 27 oz |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| marinara sauce | ½ (24 oz) jar | 1 (24 oz) jar | 1 ½ (24 oz) jars |
| oven roasted turkey breast, sliced | 8 oz | 16 oz | 24 oz |
| shredded cheese, Italian blend | ½ cup | 1 cup | 1 ½ cups |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat the oven with the rack in the upper third, using the broil setting.
- Meanwhile, boil ravioli in salted water just until tender, then drain and set aside.
- Warm a skillet over medium-high heat and add a splash of olive oil to coat the bottom.
- Add onion, garlic, mushrooms, Italian seasoning, and a pinch of salt; cook until the vegetables start to soften, about 4–5 minutes.
- Stir in zucchini pieces and cook until the vegetables are tender, 2–3 minutes more.
- Tear or chop the turkey into bite-sized pieces and stir in, along with half the basil and the marinara sauce; heat until warmed through, 1–2 minutes.
- Fold the ravioli into the skillet, sprinkle with the Italian cheese, and slide the pan under the broiler until the cheese is melted and bubbly, about 4–5 minutes.
- Remove from the oven, divide among plates, and top with the remaining fresh basil before serving.
Two tips
- Prep the mushrooms, onion, and zucchini first to speed up dinner prep.
- Swap the turkey for Italian sausage or omit it for a vegetarian version, and keep the rest the same.
Nutrition per serving
- Calories
- 601 kcal
- Protein
- 40 g
- Carbs
- 57 g
- Fat
- 25 g
- Fiber
- 7 g
- Sodium
- 2771 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.