Spinach and Artichoke Ravioli Bake Recipe


5 oz. fresh baby spinach, chopped
1 can (16 oz.) artichoke hearts, diced
2 tablespoons pesto
2 cups Alfredo sauce
¼ 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 ⅓ 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 ⅓ 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


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

Original recipe visit: Spinach and Artichoke Ravioli Bake @ thecookingjar.com

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