Casseroles/ Popular

Spinach and Artichoke Ravioli Bake

An easy, cheesy rich and creamy spinach and artichoke ravioli bake. Easy to make with regular pantry items from grocery stores!

An easy, cheesy rich and creamy spinach and artichoke ravioli bake. Easy to make with convenience 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!

An easy, cheesy rich and creamy spinach and artichoke ravioli bake. Easy to make with convenience items from grocery stores!

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.


An easy, cheesy rich and creamy spinach and artichoke ravioli bake. Easy to make with convenience items from grocery stores!

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.

An easy, cheesy rich and creamy spinach and artichoke ravioli bake. Easy to make with convenience items from grocery stores!

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.

An easy, cheesy rich and creamy spinach and artichoke ravioli bake. Easy to make with convenience items from grocery stores!

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!


♡ If you make this recipe, I’d love for you to give it a star rating ★★★★★ in the comments. For more quick & easy recipes, FOLLOW ME on Facebook, Instagram and  Pinterest.

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Spinach and artichoke ravioli bake in a white casserole dish.

Spinach and Artichoke Ravioli Bake

  • Author: The Cooking Jar
  • Total Time: 45 mins
  • Yield: 68 1x


An easy, cheesy rich and creamy spinach and artichoke ravioli bake. Easy to make with convenience items from grocery stores!


Units Scale
  • 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


  1. Combine spinach, artichoke and pesto and mix well.
  2. In a separate bowl, combine Alfredo sauce and broth.
  3. Spread 1/3 of the Alfredo sauce on the bottom of a 9×13 baking dish.
  4. Top with half of the spinach mixture.
  5. Lay half of the ravioli in a single layer over the spinach.
  6. Repeat layers once more.
  7. Finish up with the remaining 1/3 Alfredo sauce.
  8. Bake uncovered at 375°F for 30 minutes.
  9. Sprinkle with cheeses and broil at 450°F for 3-5 minutes or until cheese has melted and browned.
  10. Dish and serve hot.
  11. Enjoy!


Homemade Alfredo Sauce (2 cups)
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated
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
Slow cooker creamy tortellini soup in a white bowl.


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  • Reply
    Billie Ann Horsam
    October 29, 2021 at 12:56 AM

    This recipe is the best! I found it several years ago on a friend’s Pinterest board. I made it one time and the family was over the moon for it. I make it for family dinner, I take it to families who are sick or have had a new baby as a gift. I even feed my bunco group this dish. Great recipe.

    • Reply
      The Cooking Jar
      November 1, 2021 at 1:55 PM

      Wow, I’m really happy it’s a go-to meal for helping so many people! I love it 🙂 Thank you for sharing and giving the recipe great feedback!

  • Reply
    Kristyn Lehman
    October 26, 2021 at 2:22 PM

    Do you put the frozen ravioli in? Or precook it?

    • Reply
      The Cooking Jar
      October 26, 2021 at 2:42 PM

      I layered them as frozen. Thaw them a little so you can separate them easily for layering. They will cook in the oven. If you look at one of the prep photos in the post, you’ll see how I layered it while still frozen and you’ll see some ice crystals on them still.

  • Reply
    July 16, 2021 at 11:19 AM

    This recipe was so delicious and super easy. My husband raved about it.

  • Reply
    April 21, 2021 at 6:46 PM

    delicious! 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

    • Reply
      The Cooking Jar
      April 24, 2021 at 10:16 AM

      Butternut 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.

    • Reply
      November 18, 2021 at 1:10 PM

      How did you incorporate the mushrooms? I love mushrooms and think they would be great in this recipe. Thanks in advance!

      • Reply
        The Cooking Jar
        November 20, 2021 at 12:38 PM

        I love mushrooms too! You would mix it in with the spinach, artichoke and pesto mix. If using fresh mushrooms, I would cook them down first to get rid of their bulk and their water content before mixing it all.

  • Reply
    Melissa Bellevue
    September 30, 2020 at 2:20 PM

    Do you think I could use kale instead of spinach?

    • Reply
      The Cooking Jar
      November 8, 2020 at 10:56 PM

      Oops, 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.

  • Reply
    September 27, 2020 at 7:31 PM

    I 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!!

    • Reply
      The Cooking Jar
      November 8, 2020 at 10:55 PM

      This 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!

  • Reply
    August 1, 2020 at 9:03 PM

    Oh 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!

    • Reply
      The Cooking Jar
      November 8, 2020 at 10:53 PM

      Thanks so much Andy 🙂 Thanks for sharing it and happy cooking!

  • Reply
    Erin Vaughan
    February 9, 2020 at 2:02 PM

    Anyone know if you can freeze this dish? This dish is so yummy

  • Reply
    Erin Vaughan
    December 1, 2019 at 7:01 PM

    Was 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

    • Reply
      The Cooking Jar
      November 8, 2020 at 10:52 PM

      Thanks 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.

  • Reply
    August 24, 2019 at 9:49 AM

    It 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

    • Reply
      The Cooking Jar
      September 4, 2019 at 10:32 AM

      The 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.

  • Reply
    March 19, 2019 at 7:24 AM

    I 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.

    • Reply
      The Cooking Jar
      September 4, 2019 at 10:28 AM

      Thanks 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.

  • Reply
    February 21, 2019 at 10:03 PM

    Are you supposed to use 2 tbs of a pesto sauce, or is it the dry pesto seasoning you can buy in a package?

    • Reply
      The Cooking Jar
      February 22, 2019 at 3:28 PM

      It’s just pesto sauce. I didn’t even know they have something like dry pesto seasoning!

  • Reply
    Kendahl Renee
    January 28, 2019 at 5:22 AM

    Im 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!!!

  • Reply
    Katie Phillips
    November 4, 2018 at 7:46 PM

    This 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!

    • Reply
      The Cooking Jar
      December 18, 2018 at 3:56 PM

      You’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 🙂

  • Reply
    October 13, 2018 at 4:49 PM

    I wasn’t paying attention and added marinated hearts!! Bad?

    • Reply
      The Cooking Jar
      October 22, 2018 at 4:28 PM

      Oh no! When you say marinated, do you mean pickled? How did they turn out?

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