Recipe Review

This Spinach and Artichoke Ravioli Bake Is a Cheesy Dream

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(Image credit: The Cooking Jar)

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Baked ravioli is a next-level casserole for anyone who loves cheese and carbs. We’ve all seen cheese-stuffed pasta, and pasta baked in cheese, but this is cheese-stuffed pasta that’s been baked into a cheesy spinach-and-artichoke casserole. It’s galaxy-brain stuff. There’s cheese inside the pasta, all around the pasta, and on top of the pasta. It’s like an infinite loop, or a snake eating its own tail — except in this case, the snake is made of cheese.

Spinach-artichoke dip always pleases a crowd, and this recipe marries both those flavors with some bright pesto for a rich, creamy sauce to surround a generous stack of spinach-and-cheese ravioli. It’s extraordinarily easy to make, too, because you’ll find virtually all of the ingredients pre-made at the grocery store. All you have to do is assemble them like a LEGO set, and you’ll have a hot, cheesy casserole that’s sure to please.

Start by combining chopped baby spinach with some diced artichoke hearts and mixing them well with a couple of tablespoons of jarred pesto sauce until you have a nice, bright green paste. Then take two cups of Alfredo sauce — you can make your own, or use your favorite brand of Alfredo sauce from the store — and thin it out a bit with a little bit of chicken or vegetable broth to make it easier to spread the sauce in the casserole.

Coat the bottom of a baking dish with the thinned-out Alfredo sauce, top it with the spinach pesto mixture, and then cover that with a layer of frozen ravioli. Unless your ravioli are stuck together in the package, you don’t even need to let them thaw. Just put them in the dish while still frozen, and everything will be fine.

Then just repeat the layers again so you have two layers of ravioli and two layers of spinach pesto mixture, then cover the top with the remaining Alfredo sauce and bake it for half an hour until everything has set and the ravioli are hot inside. Then cover it with a mix of pre-shredded, blended Italian cheese, and broil it until the cheese is melted and gooey.

Get the recipe: Spinach and Artichoke Ravioli Bake from The Cooking Jar

(Image credit: Maria Siriano)

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