An easy, cheesy rich and creamy spinach and artichoke ravioli bake. Easy to make with regular pantry items from grocery stores!
The first time I had ravioli I likened them to fluffy meaty pillows. They’re so much fun! So today we’re going to have ravioli in a pasta bake of sorts, smothered in rich, creamy Alfredo sauce and layered with a spinach and artichoke pesto mix.
Oh and there’s cheese. A six Italian cheese blend of mozzarella, smoked provolone, romano, fontina, asiago and Parmesan cheese. And don’t be put off by all the fancy names, you can find a packet of this pre-mixed shredded cheese right in the dairy section of a grocery store. No need to visit the deli aisle!
What’s great about this is despite sounding like a lot of work, it really isn’t. Most of the stuff can be bought pre-made. From frozen ravioli, jarred Alfredo sauce (although I’ve included how to make Alfredo sauce from scratch in the notes) and artichoke hearts in a can that just need some dicing. Really easy.
So let’s get started.
SPINACH AND ARTICHOKE RAVIOLI BAKE RECIPE TIPS
I let the frozen ravioli thaw out a little to separate easier. Some of them clumped up together so it was necessary. As a precaution, since spinach has high water content and I didn’t want my bake watery, I sautéed them over the stovetop till they cooked down.
Not much to it. Saucepan, some heat and some baby spinach. You can choose to chop your spinach or leave them as is. It turned out my fears were unfounded as there was very little water released. So you could opt to cook them down or use them as is.
The spinach is then mixed with chopped artichoke hearts and some pesto. This part is pretty simple. Water down the Alfredo sauce a little with some broth, vegetable broth to keep it vegetarian, or chicken broth for those who don’t mind. It’s so the sauce can spread easier in the casserole. Then it’s layering time!
Sauce, spinach mix, ravioli. Rinse and repeat once more and top with a final layer of Alfredo sauce. Bake for 30 minutes then cover with all that cheese I mentioned earlier and broil until melted, about 3 to 5 minutes.
And that’s all there is to it. This should yield 6-8 servings of pure comfort food. Now as I’ve mentioned, you can do this with store-bought Alfredo sauce or you can try and make your own. Check the recipe notes for instructions on making your own.
And if you’ve had success with this recipe and a store-bought Alfredo, please list the brand of Alfredo sauce you used in the comments to help others shop for it!
Happy eating and enjoy!
MORE SPINACH RECIPES TO TRY
- Spinach and Three Cheese Manicotti
- Slow Cooker Spinach and Artichoke Dip
- Creamy Sun-Dried Tomato and Spinach Pasta
- Tortellini Alfredo Spinach Casserole
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Spinach and Artichoke Ravioli Bake
- Total Time: 45 mins
- Yield: 6-8 1x
Description
An easy, cheesy rich and creamy spinach and artichoke ravioli bake. Easy to make with convenience items from grocery stores!
Ingredients
- 5 oz. fresh baby spinach, chopped
- 1 can (16 oz.) artichoke hearts, diced
- 2 tablespoons pesto
- 2 cups Alfredo sauce
- 1/4 cup vegetable/chicken broth
- 25 oz. frozen ravioli
- 1 cup Italian cheese blend, shredded
Instructions
- Combine spinach, artichoke and pesto and mix well.
- In a separate bowl, combine Alfredo sauce and broth.
- Spread 1/3 of the Alfredo sauce on the bottom of a 9×13 baking dish.
- Top with half of the spinach mixture.
- Lay half of the ravioli in a single layer over the spinach.
- Repeat layers once more.
- Finish up with the remaining 1/3 Alfredo sauce.
- Bake uncovered at 375°F for 30 minutes.
- Sprinkle with cheeses and broil at 450°F for 3-5 minutes or until cheese has melted and browned.
- Dish and serve hot.
- Enjoy!
Notes
Homemade Alfredo Sauce (2 cups)
INGREDIENTS:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated
INSTRUCTIONS:
1. Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
2. Season with salt and pepper to taste
3. Add the Parmesan cheese in portions and stir to mix
- Prep Time: 10 mins
- Cook Time: 35 mins
Comments & Reviews
I tried the Spinach and Artichoke Ravioli Bake and found it delicious! The blend of cheese and creamy Alfredo sauce with the ravioli was perfect. It’s definitely a comforting and easy dish to prepare.
Big hit in my house!
Made this with all Great Value (Walmart brand) items I had on hand, and loved it. I used a 22-ounce jar of their alfredo with a dash of nutmeg and about a tablespoon of garlic powder mixed in, to top with extra sauce and with more flavor. I can’t wait to make this again with higher quality ingredients. So easy!
Oooh, I love the addition of nutmeg. It really adds a little something something to a cream sauce – kind of like a secret ingredient! Garlicky alfredo sauce also sounds delicious – I love using a roasted garlic base in my spinach artichoke dip.
So the 1x version really feeds 8 people? I’ve never made this before and I’m trying to estimate how much to make for 12 people but the 2x and 3x versions don’t list how many people it serves. Can you help me out?
Yes, one 9×13 casserole should feed 6-8 people, depending on how you cut it – six or eight pieces/portions. If you’re expecting to feed about 12 people, I would double the recipe with two 9×13 casseroles, then cut each casserole into six portions for a total of twelve.
I would triple it because I like the leftovers 😀
They’re great when you feel like being lazy!
I LOVE this recipe and have made it for years! I want to make this as a freezer meal for a friend who is about to have a baby! Would you recommend preparing everything (including the cheese on top) and then just telling them to put it in the fridge the day before they want to make it to defrost? Thanks!!
Thanks for coming back and letting me know this is a well-loved staple! Yes, that’s how I would go about it. Prep everything and freeze it, then put it in the fridge a day before baking to defrost. I would also let it sit out at room temperature 30 minutes before baking then bake as directed. You may need to add additional baking time to account for baking from chilled.
Can I make this in advance?
Yes, you can. Assemble as directed and cover with foil and refrigerate for a day or two. I would take it out about 30 minutes in advance before baking to bring the temp up a little from being chilled. You may need to add a little more baking time as well.
Needs green chilis! Rao’s alfredo and pesto too salty. Save half of alfredo for the top. Make sure ravioli is well covered. Good idea and simple, but I’ll cut the spinach by more than half next time.
Thanks for sharing your outcome, Rochelle! I hope you manage to adapt it your tastes the next time you make it and enjoy the food 🙂
This was really good. I need more recipes like this in my life! Super easy and quick to put together but taste amazing. Got told this was in my top ten of dinners I’ve made…. Try it! I made it as written, but I bought mini raviolis without realizing it (spinach and ricotta).
Woohoo! Glad to have helped you get such a great compliment! Thanks for sharing what kind of ravioli you used – sounds like a double helping of spinach which isn’t bad at all. I’m betting the ricotta made it even more delicious 🙂
I made this last night, and it was fantastic! Looked fancy, and tasted delicious. I made your Alfredo recipe as I find jar Alfredo too salty. I did not need to add any salt to the recipe, the Parmesan took care of that. I also did not saute the spinach, and added the ravioli frozen solid. I baked it about 10 minutes longer than the recipe called for with the cheese on top, then under the broiler for about 3 minutes. I served it with Italian style chicken sausage. My whole family enjoyed it.
Thanks for sharing all your substitutions and tips with us, Debbie! I’m glad the homemade Alfredo sauce worked out for you too 🙂
This recipe is a huge hit with our family and friends. It’s ooey, gooey cheesy and so comforting. Not to mention super easy to prepare. I’m lazy so I just mix all the ingredients in a big bowl then pour into a 13×9 dish. Top with cheese, bake and done!
It’s become our go-to casserole dish to bring to our friends with newborns or loved ones in need.
That’s one way to do it! Skipping the layers and doing a grand cheesy finale is perfectly fine 😉 I’m so happy to hear this recipe has helped so many people!
Do you lay the raviolis frozen into the baking dish?
Yes, you do! If you look at the preparation photos, there’s a tiny bit of ice crystals on the frozen ravioli. Thaw it just enough so they aren’t frozen and stuck together and you can easily line them up in the casserole dish.
Can’t wait to try this! Two questions:
1) I see mushrooms mentioned in the comments but not listed as a recipe ingredient. Which is correct?
2) Has anyone ever ever used fresh ravioli?
Thanks!
Hey Tammy! The mushrooms are something a few people added on as a way to customize the casserole. The original recipe does not have any mushrooms. As for the ravioli, I’ve only tried this with the frozen kind.
What type of Ravioli did you use? I’m worried a cheese and spinach one wouldn’t have much taste with all the other cheese and spinach in this dish but I may be wrong!
I’m pretty sure I used four cheese ravioli to double down on the cheese but you can always add a little bit of variety with some beef, mushroom, or Italian sausage ravioli.
My entire family LOVED this recipe! I am making it again tonight! I followed the directions exactly!
I’m SO glad to hear it, Katie! Thanks for sharing 🙂
Do you think this dish will come out the same if I use frozen spinach instead of fresh?
It should come out just fine, although I will mention that frozen spinach is a little different from fresh in terms of texture. It’s hardly noticeable though when you mix it in with things like we’re doing here. Just cook/steam/microwave the frozen spinach according to package directions and make sure to drain all that water content out. There will be a ton! I usually do it with a mesh strainer and push it all out with the back of a spoon. You don’t want to dilute your spinach mix with it and frozen spinach has a ton more water content, so drain well!