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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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
A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!





We focus on practical recipes with everyday ingredients. Sign up to get notified of the latest recipes!

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from You can learn more about it here.


  • Reply
    December 11, 2017 at 7:37 PM

    Can this be done in a Crock-Pot? Thanks.

    • Reply
      The Cooking Jar
      January 29, 2018 at 4:48 PM

      I’d have to say no. Cheese generally does not do well in a crock pot.

  • Reply
    Alissa Sigrist
    October 10, 2017 at 11:21 AM

    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?

    • Reply
      The Cooking Jar
      October 11, 2017 at 3:29 PM

      I think assembling it the night before should be alright, Alissa. Good luck!

  • Reply
    October 6, 2017 at 12:54 PM

    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?

    • Reply
      The Cooking Jar
      October 11, 2017 at 3:28 PM

      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.

  • Reply
    June 3, 2017 at 8:24 PM

    Made this with the homemade Alfredo sauce (sooooo easy) and it is DELISH!!!!!! Definitely 5 stars!

    • Reply
      The Cooking Jar
      June 6, 2017 at 6:48 PM

      Thanks for trying it, Lynn! Kudos on the homemade Alfredo sauce!

  • Reply
    April 24, 2017 at 4:52 PM

    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!

    • Reply
      The Cooking Jar
      April 25, 2017 at 7:04 PM

      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!

  • Reply
    December 11, 2016 at 1:51 AM

    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!

    • Reply
      The Cooking Jar
      January 23, 2017 at 5:44 PM

      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.

      • Reply
        The Cooking Jar
        April 25, 2017 at 7:02 PM

        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!

  • Reply
    Lisa @ The Cooking Bride
    October 9, 2016 at 9:11 PM

    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!

    • Reply
      The Cooking Jar
      October 26, 2016 at 3:24 PM

      Great to hear, Lisa. Leftovers are always fun to have so you can laze around for another day and still have something homemade!

  • Reply
    October 2, 2016 at 9:40 AM

    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?

    • Reply
      The Cooking Jar
      October 2, 2016 at 3:30 PM

      Yes, definitely drain it so it doesn’t dilute the sauce too much. Good luck!

  • Reply
    September 25, 2016 at 1:36 PM

    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?

    • Reply
      The Cooking Jar
      October 2, 2016 at 3:29 PM

      I haven’t been that adventurous, Karen. I’m curious how it’ll turn out!

  • Reply
    September 7, 2016 at 11:17 PM

    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..

    • Reply
      The Cooking Jar
      September 19, 2016 at 2:02 PM

      That’s the beauty of this recipe. You can make it as easy or as homemade as you want!

  • Reply
    August 23, 2016 at 8:46 PM

    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!

    • Reply
      The Cooking Jar
      August 29, 2016 at 8:20 PM

      I’m really glad to hear it, Bailey! Always happy to read ‘one of the best recipes I’ve ever tried’ in comments 🙂

  • Reply
    June 18, 2016 at 10:53 PM

    That’s super helpful, thanks a bunch! I’ll let you know how it turns out.

  • Reply
    June 17, 2016 at 7:29 PM

    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!

    • Reply
      The Cooking Jar
      June 18, 2016 at 11:38 AM

      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!

  • Reply
    June 1, 2016 at 8:21 PM

    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!

    • Reply
      The Cooking Jar
      June 8, 2016 at 2:45 PM

      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!

  • Reply
    April 23, 2016 at 11:46 AM

    I’m reading that you should never heat pesto sauce … so am i gonna die?

    • Reply
      The Cooking Jar
      April 25, 2016 at 1:26 PM

      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.

    1 2 3 4

    Leave a Reply

    Recipe rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.