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
Can this be done in a Crock-Pot? Thanks.
I’d have to say no. Cheese generally does not do well in a crock pot.
This receipe looks fantastic but quick question. Do you think it would be ok to assemble this the night before and then cook it the next day?
I think assembling it the night before should be alright, Alissa. Good luck!
I made this recipe many many times and my family has enjoyed it. I plan on making 2 batches today and was wondering if one of the batches will freeze well for a week? Have you ever pre-made this recipe for a later date?
I am totally inexperienced with freezing casseroles so I can’t offer much advice on that. I’m hoping someone can chime in, if they’ve prepped this ahead before.
Made this with the homemade Alfredo sauce (sooooo easy) and it is DELISH!!!!!! Definitely 5 stars!
Thanks for trying it, Lynn! Kudos on the homemade Alfredo sauce!
Finally got around to making this and it turned out delish. I used a jar of Alfredo sauce, so it didn’t need the chicken broth for thinning. I also didn’t cook down the spinach and it wasn’t watery at all. My husband loved it!
Yay! I’m glad you and the hubs enjoyed it, Emma. Good to know the spinach didn’t water it down for you either. I guess I was being too paranoid!
This recipe is amazing. I have made it 4 or 5 times now, two were for dinner parties and everyone loved it! I don’t like the taste of jarred alfredo sauces so I use the refrigerated Buitoni fresh alfredo sauce. Not cheap but so much better than anything I have tried in a jar. This is such an easy recipe, just combine ingredients and layer! I add the mozzarella cheese and Parmesan in the beginning and just let it cook, I love broiling the top, so pretty! I have never had a problem with this being oily, I think you are right that homemade alfredo would cause that. Thanks so much for sharing this amazing recipe! I will add fresh cracked black pepper to the alfredo and a pinch of crushed red pepper to the spinach mixture next time just to try something new! Keep up the great work on your blog! Thanks again!
Thank you for the suggestion Crissy! I didn’t even know fresh Alfredo sauce existed in grocery stores. After some research I found it available in the cheese aisle at the one I go to. I’m going to try it out one of these days and see how it fares against jarred Alfredo. You’re right about it not being that great, but I’ve never found a better alternative other than making it from scratch.
As an update: I tried out the Buitoni fresh Alfredo sauce and while it’s a slight improvement from the jarred kind, it definitely isn’t as good as made from scratch kind!
Made this on Friday and it was great! I used jarred Alfredo sauce just to save some time. I loved that it was easy to assemble and dinner was ready in no time. My husband even at the leftovers for breakfast!
Great to hear, Lisa. Leftovers are always fun to have so you can laze around for another day and still have something homemade!
This recipe looks great!! I’m believe I’m gonna make it tomorrow night for my house dinner. Do you drain the artichoke hearts before placing them in the mixture?
Yes, definitely drain it so it doesn’t dilute the sauce too much. Good luck!
I just finished making from scratch, a huge pot of marinara. sauce. Since we like marinara a little better than straight alfredo, have you ever tried mixing the two sauces to make a light marinara alfredo for this rcipe?
I haven’t been that adventurous, Karen. I’m curious how it’ll turn out!
Great recipe. I make my own pesto sauce so even better. If one can get their hands on fresh artichoke you will create one serious masterpiece. Even without those ingredients still very much on target and delicious..
That’s the beauty of this recipe. You can make it as easy or as homemade as you want!
this has got to be one of the best recipes ive ever tried. im a college student so my roommate and i are always looking for quick easy meals and this was perfect for a weeknight and soooo good!
I’m really glad to hear it, Bailey! Always happy to read ‘one of the best recipes I’ve ever tried’ in comments 🙂
That’s super helpful, thanks a bunch! I’ll let you know how it turns out.
Hello Farah. I made this a couple months ago and everyone loved it! I’m planning to make it again this weekend and I was wondering if I could prepare it the day before and keep it refrigerated uncooked until the next day. Will that work, or would it get too mushy? Or should I fully cook it then refrigerate? Any thoughts you have would be appreciated. Thanks!
Heya Nicole! I don’t think it will get to mushy. Ravioli is dense enough that it should hold its own. I’ve had Lori ask me about this before in the comments and I suggested to refrigerate uncooked and then bake the next day. I’m not sure what the results were but I still recommend this. If you do it, please let us know the results?
If you decide to cook it the day before, I recommend not adding the top cheese layer till after it’s reheated it and broil it as usual so it doesn’t brown too much. Reheating the whole casserole with cheese covered with foil might make the top layer rubbery. Hope this helps!
Hey! I made this and I often make my ravioli, pesto and Alfredo from scratch but no time. So ice frozen three cheese ravioli, fresh spinach, frozen fresh artichokes, store-bought pesto, and I added a rotisserie chicken pulled off the bone and shredded in my layers. And for the Alfredo sauce I did not have the ingredients to make it from scratch so I used boursin cheese and milk and homemade vegetable stock. I used shredded Monterey Jack cheese on top and Parmesan. My husband does not like spinach or artichokes but I surprised him with this and he absolutely loved it!
Wow, way to go working your way around substitutions for the Alfredo sauce! The great thing about the recipe is you can make it as complicated and homemade as you like, or as easy as just buying pre-made stuff from the store and mixing it all together. I’m happy you guys enjoyed it!
I’m reading that you should never heat pesto sauce … so am i gonna die?
Never heard of that one before! Pesto is made up of garlic, pine nuts (or substituted nuts because pine nuts are expensive), Parmesan cheese, olive oil and basil. None of these have adverse toxic reactions to heat.