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This Spinach and Artichoke Ravioli Bake takes cheese-stuffed ravioli to the next level. It’s baked in a spinach and artichoke sauce and the pasta requires no pre-boiling. Prepped in just 10 minutes, it tastes like your favorite dip turned into an actual meal. It’s freezer-friendly, easily made ahead and simple to adapt with added protein.
I’ve made this dish more times than I can count for game days, potlucks, days that I just stand and stare at my freezer trying to figure out what to make for dinner. It’s always in my regular rotations. It leans more towards store-bought items, which means it comes out in no time and doesn’t require anything being made from scratch.
About This Recipe
- It has a rich and creamy flavor: The combination of creamy spinach and tangy artichokes creates a rich and indulgent flavor profile that’s hard to resist.
- It’s got comfort food appeal: Ravioli bakes are the epitome of comfort food. They’re warm, hearty, and satisfying, perfect for a cozy night in.
- One dish, minimal cleanup. Everything happens in a skillet and a baking dish. No separate pasta pot required.
Ingredients You’ll Need
- For the sauce: Butter and garlic sauteed together then mixed with heavy cream, oregano, salt and pepper make a creamy, buttery sauce for the ravioli.
- Artichoke pesto: Spinach, canned artichoke hearts, and jarred pesto combine to make the artichoke pesto used in layering the casserole.
- Ravioli: Here, you can use a variety of raviolis: fresh or frozen, spinach or cheese. If you use dried pasta ravioli, it will need to be boiled beforehand.
- Mozzarella: This cheese is sprinkled on top and melted to gooey, golden perfection.
*See the recipe card for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Prepare the equipment. Preheat the oven to 350 degrees F. Grease a baking dish with oil and set it aside.
Step 2: Prepare the sauce. Heat a large skillet over medium heat. Add the butter and garlic, and sauté for a minute. Stir in the heavy cream, and once it starts to boil, add oregano, salt, and pepper. Let it simmer for 2-3 minutes. Add Parmesan cheese and stir until melted. Remove the sauce from heat and set it aside.
Step 3: Make artichoke pesto. In a medium bowl, combine spinach, artichoke hearts, and pesto. Mix well and set aside.
Step 4: Assemble the casserole. To the prepared baking dish, add ½ cup of the prepared sauce and spread it evenly. Add half of the artichoke pesto mixture over the sauce. Arrange the ravioli over it in a single layer.
Step 5: Add the next layer. Spread another layer of sauce over the ravioli, followed by the remaining artichoke pesto mixture. Arrange the remaining ravioli and finish with spreading the remaining sauce. Sprinkle mozzarella cheese on top.
Step 6: Bake the casserole. Cover with foil wrap then bake the ravioli for 30 minutes until the cheese has melted and the dish is heated through. then uncover and bake for another 10 minutes.
Step 7: Garnish and serve. Garnish with parsley before serving.
Spinach and Artichoke Ravioli Bake
Ingredients
- ¼ cup unsalted butter
- 1 tsp minced garlic
- 1 ½ cup heavy cream
- ½ tsp dried oregano
- ½ tsp salt
- ½-1 tsp ground pepper, to taste
- ½ cup grated parmesan cheese
- 2 cups chopped fresh spinach
- 1 can 16 oz artichoke hearts, diced
- 3 tbsps pesto
- 25 oz cheese/spinach ravioli, frozen or fresh
- 1 cup mozzarella cheese, grated
Instructions
- Preheat the oven to 350 degrees F. Grease a baking dish with oil and set it aside.
- Prepare the sauce: Heat a large skillet over medium heat. Add the butter and garlic, and sauté for a minute. Stir in the heavy cream, and once it starts to boil, add oregano, salt, and pepper. Let it simmer for 2-3 minutes. Add Parmesan cheese and stir until melted. Remove the sauce from heat and set it aside.
- In a medium bowl, combine spinach, artichoke hearts, and pesto. Mix well and set aside.
- To the prepared baking dish, add ½ cup of the prepared sauce and spread it evenly. Add half of the artichoke pesto mixture over the sauce. Arrange the ravioli over it in a single layer.
- Spread another layer of sauce over the ravioli, followed by the remaining artichoke pesto mixture. Arrange the remaining ravioli and finish with spreading the remaining sauce. Sprinkle mozzarella cheese on top.
- Cover with foil wrap and then bake the ravioli for 30 minutes until the cheese has melted and the dish is heated through. The uncover and bake for another 30 minutes until the cheese looks golden brown.
- Garnish with parsley before serving.
Notes
- Don’t skip the cover-then-uncover step. Baking covered first is what actually cooks the ravioli through; uncovering at the end is what gets you the golden, bubbly top.
- Squeeze frozen spinach dry. If you use frozen spinach, make sure you squeeze off all the water. Excess water is the #1 reason this kind of bake turns watery instead of creamy.
- Use a wide, shallow dish. Ravioli needs to sit mostly in a single layer so the sauce reaches every piece.
- Check for doneness by texture, not time. Ovens vary. The ravioli should feel tender when pierced with a fork, not firm in the center.
Nutrition
Storing and Reheating
Storing: Let the ravioli cool completely and then store in an airtight container in the fridge for 3 days.
To reheat: Cover and reheat your portion in the microwave until warmed through, or reheat in the oven at 350 degrees Fahrenheit until warmed through.
Freezing: To freeze, assemble the ravioli bake through Step 5 but do not bake it. Instead, cover it tightly with plastic wrap and then aluminum foil to prevent freezer burn. It should last for 2-3 months. Cook frozen but allow extra cooking time.
Frequently Asked Questions
Of course! Homemade ravioli can really take the dish up a notch. Make sure the ravioli is well-sealed to keep the filling from leaking out during baking.
Yes, you can add protein to the ravioli bake by incorporating cooked and diced chicken, shrimp, or tofu into the creamy spinach and artichoke mixture before assembling the bake.
Yes, you can use frozen spinach. Thaw and drain the spinach very well to remove excess moisture before using it in the recipe.
