No Fuss Tomato Ravioli Bake

• 500 g vegetable ravioli, fresh
• 700 g passata
• 1 carrot, grated
• 1 zucchini, grated
• 120 g baby spinach
• 1 tsp oregano, dried
• 0.5 cup parmesan cheese
• 100 g bocconcini
• 0.25 cup basil leaves, shredded