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.
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 a high water content and I didn’t want my bake watery, I sautéed them over the stove top 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!
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Spinach and Artichoke Ravioli Bake
- Prep Time: 10 mins
- Cook Time: 35 mins
- 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.
Notes
To make Alfredo sauce from scratch (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
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134 Comments
Georgia
July 16, 2021 at 11:19 AMThis recipe was so delicious and super easy. My husband raved about it.
★★★★★
The Cooking Jar
July 16, 2021 at 3:50 PMThat’s great to hear! Enjoy, Georgia 🙂
sheila
April 21, 2021 at 6:46 PMdelicious! I have made this several times with butternut ravioli
not sauteing shrooms and spinach made watery enough that the second time I omitted broth
was still a little watery but not worth the saute effort
any ideas on calories
★★★★★
The Cooking Jar
April 24, 2021 at 10:16 AMButternut ravioli is so delicious! Thanks for making this a few times and coming back to leave a review 🙂 I definitely think it’s a good idea to skip the broth too if you don’t saute the mushrooms and spinach.
As for the calories, I’ve gone ahead and included a roughly estimated nutritional label in the recipe card.
Melissa Bellevue
September 30, 2020 at 2:20 PMDo you think I could use kale instead of spinach?
The Cooking Jar
November 8, 2020 at 10:56 PMOops, sorry I missed this comment. I haven’t ever cooked with kale before so I don’t know if it has a high water content and needs to be cooked down like spinach beforehand. But I suspect you can. Do let me know if you ever try it! Others would love to have tips to read when they want to customize.
Tina
September 27, 2020 at 7:31 PMI have this in the oven right now and I bet this is amazing! I love artichoke so much! I do not suggest thawing out the ravioli a tiny bit because squishy pasta is hard to deal with. The center stays frozen and stuck while the edges just squish up. I find it easier to break apart using a knife when frozen. I can’t wait for the dish to cook!!
★★★★★
The Cooking Jar
November 8, 2020 at 10:55 PMThis was posted many years ago but if memory serves, I believe I thawed it just enough to not have them stick together but the middle part was still pretty hard. Like you said, easier to handle. Hope it turned out well for you!
Andy
August 1, 2020 at 9:03 PMOh my goodness! Turned out so good! Was absolutely bursting with flavor! Can’t wait to share with others! I’m excited to look at your other recipes!
The Cooking Jar
November 8, 2020 at 10:53 PMThanks so much Andy 🙂 Thanks for sharing it and happy cooking!
Erin Vaughan
February 9, 2020 at 2:02 PMAnyone know if you can freeze this dish? This dish is so yummy
★★★★★
Erin Vaughan
December 1, 2019 at 7:01 PMWas craving a white cheesy casserole and came across this recipe. Made it today and it was superb! Will definitely be making again and will try it with mushrooms next
★★★★★
The Cooking Jar
November 8, 2020 at 10:52 PMThanks for trying it out, Erin. Happy to have helped. I LOVE mushrooms and it should go well. Just make sure to cook down the mushrooms in a pan beforehand and cook off all the excess liquid. There’s gonna be a lot and it might make the sauce too runny without cooking it off.
Han
August 24, 2019 at 9:49 AMIt would have been easier to follow if you put all the steps in the recipe and not at the top. Didn’t realize it was supposed to sauté the spinach until it was too late
The Cooking Jar
September 4, 2019 at 10:32 AMThe sauteing of the spinach is an optional step mostly. I did it because I was paranoid of the water content of the spinach watering down the sauce but as I mentioned in the blurbs it was unfounded. It shouldn’t affect anything else except ease of mixing with the artichoke and pesto.
Carri
March 19, 2019 at 7:24 AMI made this recipe tonight. My husband said it tasted like something from The Olive Garden Restaurant. Yes, it was good ; but I noticed it was a bit too oily too. I don’t think my Alfredo sauce went awry either. What I think I will do next time to cut the oil is make the alfredo sauce with milk instead of heavy cream and or cut back on the butter a little. I used Porta Bella mushroom ravioli’s from Costco. They were good. This was a easy and pretty quick recipe to make; a nice alternative to ravioli’s with marinara sauce, but a bit high calorie. I will make it again.
★★★★
The Cooking Jar
September 4, 2019 at 10:28 AMThanks for trying it out, Carri! Sorry for the super late reply, sometimes comments slip through the cracks and don’t go to my email. This must have been one of them. I’m pretty sure the oil is from the butter separating from the sauce, it sounds like you made the sauce from scratch. I wonder why some have this problem and some do not. You could try a pseudo Alfredo sauce of just heating up heavy cream and gradually mixing in freshly grated Parmesan instead.
Jessica
February 21, 2019 at 10:03 PMAre you supposed to use 2 tbs of a pesto sauce, or is it the dry pesto seasoning you can buy in a package?
The Cooking Jar
February 22, 2019 at 3:28 PMIt’s just pesto sauce. I didn’t even know they have something like dry pesto seasoning!
Kendahl Renee
January 28, 2019 at 5:22 AMIm making this tonight for dinner but will use a traditional tomato in place of the alfredo. Call me crazy, but I have never been a fan of alfredo sauce ! I obsessed with ravioli…and of cheese of course!!!
The Cooking Jar
February 22, 2019 at 3:27 PMHow did it turn out?
Katie Phillips
November 4, 2018 at 7:46 PMThis turned out really good! I ended up using spinach and cheese stuffed ravoili inside mine. I used two aluminum pie tins (less dishes to wash), so I had to use two jars of sauce instead of one, but one bag of ravioli was still enough. Also, I added 3 big spoonfuls of pesto to my artichoke and spinach mix instead of 2, 1) because I love pesto, and 2) because I chopped up a bundle of fresh spinach from food lion that was probably a bit more than 10 ounces. Also I loved the Italian blend on top because it gave the ravioli a nice smokey cheese flavor. My fiance loved it and needless to say, I will be making it again! Thanks for the recipe to use as a guideline!
★★★★★
The Cooking Jar
December 18, 2018 at 3:56 PMYou’re very welcome, Katie. I love hearing slight changes people make building on the recipe. It’ll give some ideas to other people industrious enough to read through comments before trying it out 🙂
Trudy
October 13, 2018 at 4:49 PMI wasn’t paying attention and added marinated hearts!! Bad?
The Cooking Jar
October 22, 2018 at 4:28 PMOh no! When you say marinated, do you mean pickled? How did they turn out?