Casseroles/ Popular

Spinach and Artichoke Ravioli Bake

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.

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 a high water content and I didn’t want my bake watery, I sauteed 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.

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

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.

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

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!

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

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.

Then we enjoy!

PS: Can’t get enough of spinach and artichoke? Try out this slow cooker spinach and artichoke dip!

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

Spinach and Artichoke Ravioli Bake


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 6

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

  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 the spinach mixture
  5. Lay half 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 degrees for 30 minutes
  9. Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes
  10. Dish and serve hot

Notes

Alfredo sauce (2 cups):
Ingredients:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated

Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix

Inspired by Betty Crocker

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

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111 Comments

  • Reply
    Dee
    October 10, 2015 at 9:07 PM

    I tried this recipe last Sunday and my family and I loved it!

    Thanks Farah

    • Reply
      The Cooking Jar
      October 12, 2015 at 9:08 AM

      You’re very welcome, Dee! Happy to have brought some yumminess to your table 🙂

  • Reply
    Katie
    October 26, 2015 at 9:51 AM

    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! 🙂

    • Reply
      The Cooking Jar
      October 29, 2015 at 7:01 PM

      🙂 🙂 🙂 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! 🙂

  • Reply
    anna
    November 10, 2015 at 3:36 AM

    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?

    • Reply
      The Cooking Jar
      November 10, 2015 at 3:58 PM

      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!

  • Reply
    Kristin
    November 17, 2015 at 8:24 PM

    You’re a genius. This is exquisite and easy AND I think it’s the ultimate-comfort food. 🙂

    • Reply
      The Cooking Jar
      November 30, 2015 at 2:06 PM

      Thanks for the compliment! I’m really glad you like it that much 🙂

  • Reply
    CIndy
    November 24, 2015 at 7:22 PM

    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

    • Reply
      The Cooking Jar
      November 30, 2015 at 2:15 PM

      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!

      • Reply
        Nancy
        January 30, 2016 at 9:26 PM

        Maybe you could use a crockpot.

        • Reply
          The Cooking Jar
          February 1, 2016 at 1:43 PM

          That’s a great idea, Nancy! Just add in the spinach and cheese towards the end of cooking.

  • Reply
    Jen
    December 17, 2015 at 11:04 AM

    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/

    • Reply
      The Cooking Jar
      December 19, 2015 at 11:24 PM

      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!

  • Reply
    Lori
    December 21, 2015 at 4:33 PM

    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.

    • Reply
      The Cooking Jar
      December 21, 2015 at 5:12 PM

      Heya Lori! Yes, you can absolutely assemble before, refrigerate and bake the day of once you’re there. Merry Christmas!

  • Reply
    Erin
    December 23, 2015 at 10:11 PM

    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!!

    • Reply
      The Cooking Jar
      December 24, 2015 at 3:13 PM

      Mushroom ravioli! That sounds amazing. I think it’ll go really well. I loooooove mushrooms!

    • Reply
      RickWI
      December 26, 2015 at 10:00 AM

      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!!!

      • Reply
        The Cooking Jar
        December 28, 2015 at 2:21 PM

        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.

  • Reply
    Sharon
    December 30, 2015 at 12:48 PM

    Thank you for sharing this amazing recipe!

    • Reply
      The Cooking Jar
      January 3, 2016 at 2:01 PM

      Happy to share 🙂 Thanks, Sharon!

  • Reply
    Tavonia Silmon
    January 3, 2016 at 11:25 AM

    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.

    • Reply
      The Cooking Jar
      January 3, 2016 at 2:04 PM

      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.

  • Reply
    Stacy Card
    January 3, 2016 at 11:34 PM

    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!

    • Reply
      The Cooking Jar
      January 11, 2016 at 1:05 PM

      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.

  • Reply
    Angie
    January 17, 2016 at 12:04 PM

    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

    • Reply
      The Cooking Jar
      January 17, 2016 at 12:36 PM

      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.

      • Reply
        Angie
        January 17, 2016 at 12:49 PM

        How far a long can I make ahead before putting it into the oven? I am using Prego sauce.

        • Reply
          The Cooking Jar
          January 17, 2016 at 12:57 PM

          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!

          • Angie
            January 18, 2016 at 8:37 AM

            Thank you so much!! It turned out fabulous!! Will continue to make this.
            Thanks again 🙂

  • Reply
    Diane Smith
    March 4, 2016 at 11:35 AM

    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!

    • Reply
      The Cooking Jar
      March 20, 2016 at 4:38 PM

      Wow, 75 is a lot of people! I’m happy it worked out for you and your dinner party, Diane.

  • Reply
    Jennifer
    March 10, 2016 at 11:20 AM

    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!

    • Reply
      The Cooking Jar
      March 20, 2016 at 4:41 PM

      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!

  • Reply
    jenny
    March 26, 2016 at 4:36 PM

    What kind of pesto did you use?

    • Reply
      The Cooking Jar
      March 29, 2016 at 5:18 PM

      I just used the regular store-bought kind. Nothing too fancy. Hope this helps!

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