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
What kind of pesto did you use?
I just used the regular store-bought kind. Nothing too fancy. Hope this helps!
I made this for dinner last night, and it was so good! my husband and I ate half of the 13×9 pan of it lol. I didn’t even chop the spinach i just left it in its whole leaf. Very good and I am excited to try the other recipes on this website. I love how all the recipes are simple it makes it easier for me since i have a 30 min commute from work to home. Thanks Farah!
That’s what I’m aiming for, Jennifer. A mix of simple and relatively simple recipes for those new to cooking or short on time but just want to enjoy a good home-cooked meal. Glad I’m heading in the right direction!
I recently made this dish for a large dinner hosting 75 people as part of a buffet. I assembled the dish th day before so the ravioli was thawed . I cooked it covered for 45 minutes then unconverted it and put the cheese on at a higher temp As stated in the recipe. I also put some of that cheese between the layers.
I make my own Alfredo sauce. It’s easy enough. It’s basically butter heavy cream parm. Everyone raved! It was dang good! Thanks for the recipe!
Wow, 75 is a lot of people! I’m happy it worked out for you and your dinner party, Diane.
I’ve made this before and it is awesome!! I am having friends over for dinner tonight and making it again. How far in advance can I make it? Maybe an hour or two??
Thank you, Angie
Maybe an hour? Then wrap it up in foil and keep it in the oven to keep it warm until they get there? Depending on if you made Alfredo sauce from scratch, heating up in the microwave might break down the sauce and separate the butter. Homemade Alfredo tends to do that but the jarred stuff doesn’t.
How far a long can I make ahead before putting it into the oven? I am using Prego sauce.
Oh, you mean pre-making it before baking it! You can do that for a couple hours and keep it refrigerated and covered until then. Just make sure to check it’s all hot and cooked to account for the time it spent in the fridge. But honestly, it shouldn’t make that much a difference since we usually use frozen ravioli to begin with. Hope this helps!
Thank you so much!! It turned out fabulous!! Will continue to make this.
Thanks again 🙂
I had never used pesto before. I was nervous after smelling such a strong basil fragrance. But omg. It was delish. And I think the pesto makes the dish. The flavor was amazing. I found the recipe on Alex Mandel’s Vlog (from 1-3-16).
Great recipe! Yummo!
Wow. I went and found the video and it was seriously amazing watching someone’s expression while they tried out one of the recipes. Thanks for giving me that by letting me know where you came from! It was a totally new blogging experience for me.
I made made this last night. Wow what it good. The only change I made was, using broccoli/onions instead of spinach because my mom is on dialysis and can’t have broccoli. This is gonna be a regular meal at my house. So happy for finding another vegetarian recipe the whole family can enjoy, being that I’m the only vegetarian.
Good to know it works well with broccoli and onions too! Thanks for coming back and letting me know and best wishes to your mom.
Thank you for sharing this amazing recipe!
Happy to share 🙂 Thanks, Sharon!
Making this for my family tomorrow night! It seems perfect for Christmas Eve! I bought mushroom ravioli so I hope that imparts good flavor! Great recipe! Thanks!!
Mushroom ravioli! That sounds amazing. I think it’ll go really well. I loooooove mushrooms!
The kids and I were looking for something other than ham, turkey or roast beef for Christmas dinner, besides my daughter is vegetarian. We also made this using the mushroom ravioli. This is a keeper!!! It was so good, I felt guilty eating it. We didn’t broil it at the end, we just baked it a little longer. It browned up nicely. I bought some fancy turkey/spinach/asiago sausages for us carnivores as a side. FYI, it goes well with a nice pinot grigio. It made our Christmas memorable!!!! You are a peach. Thanks!!!
Thanks for making my Christmas memorable with this comment! I really enjoyed reading it out loud to the hubs. Having a little mushroom ravioli envy, haven’t seen them in regular grocery stores so I guess it must be one of those special store items.
Sounds wonderful! I would like to take this to my family Christmas dinner…but I have a 2 hour drive on Christmas day. Could I assemble this the day before, refrigerate, then bake it when I get there? Or, should I bake it the day before, refrigerate, then reheat? Help! I really want to take this! Someone else is making lasagna and I think this would be another nice option.
Heya Lori! Yes, you can absolutely assemble before, refrigerate and bake the day of once you’re there. Merry Christmas!
Has anyone tried to make this recipe vegan? I’m thinking of making it for Christmas, using this alfredo sauce recipe: http://www.instructables.com/id/Vegan-alfredo-sauce/
I’ll have to let another vegan reader chime in on this, since my knowledge is limited! Wouldn’t want to steer you wrong. Good luck making it vegan!
How do you think this would work on the stove top? My house is being remodeled and my kitchen is gutted, so I have been cooking on a camp stove lol
Ooof, well let’s see. It definitely can’t be in casserole form in the stove top so I would say you can mix it all up in a pot. You just won’t have the layers and the golden cheesy top. Think of it more like a variation of fettuccine Alfredo. I would suggest when you do it on the stove to put in the spinach last so it doesn’t toughen up too much. So make or heat up the Alfredo sauce, toss in the ravioli and let it cook till al dente in it, add the pesto, artichoke hearts and simmer for awhile. If the Alfredo sauce is too thick, thin it with the broth, otherwise toss in the spinach last and mix it all up. Serve topped with Parmesan cheese!
Maybe you could use a crockpot.
That’s a great idea, Nancy! Just add in the spinach and cheese towards the end of cooking.
You’re a genius. This is exquisite and easy AND I think it’s the ultimate-comfort food. 🙂
Thanks for the compliment! I’m really glad you like it that much 🙂
what if it’s one of those raviolis that are in the refrigerated section and needs to be boiled for 8 minutes? do i boil it first or just follow your instructions in the oven?
You don’t need to pre-cook it, Anna. Just like the residual heat from baking cooked the frozen kind, it will cook those kind of ravioli just as well!
I grew up in an Italian family where pasta Sunday’s are our weekly tradition. I found this recipe the other day while searching for a new pasta dish that wasn’t my typical spaghetti and meatballs, baked ziti, lasagna, etc. Let me tell you, this was THE BEST DISH I’VE EVER MADE! I followed it just like the directions said, and my boyfriend and I ate almost ALL of it! I had to put it away for leftovers because I knew we’d eat the whole thing. As my boyfriend was shoveling his 3rd helping into his mouth he said, “This needs to be on the menu at Carrabba’s.” WHAT A COMPLIMENT! This dish was warm and gooey and tasty and had the perfect melt in your mouth comfort feel. I literally felt like a gourmet chef when I was done eating myself into a food coma. Will definitely be making this again! – PS, it pairs great with a large glass of red wine! 🙂
🙂 🙂 🙂 Well let me say thanks a bunch for making me grin like a lunatic and laugh semi-evilly at the Carrabba’s comment. But seriously, you feeling like a gourmet chef is what makes me happy. Spreading joy in the kitchen and food comas everywhere! 🙂
I tried this recipe last Sunday and my family and I loved it!
Thanks Farah
You’re very welcome, Dee! Happy to have brought some yumminess to your table 🙂