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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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116 Comments

  • Reply
    Trudy
    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?

  • 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
    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
      The Cooking Jar
      February 22, 2019 at 3:27 PM

      How did it turn out?

  • Reply
    Jessica
    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
    Carri
    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.

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