Spinach Artichoke Ravioli Bake

12 servings
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour

Spinach Artichoke Ravioli Bake is a quick and easy cheese ravioli lasagna with a rich, creamy sauce made with cream cheese, spinach, and artichoke hearts.

Turn Appetizer favorite Spinach Artichoke Dip into a rich, decadent Dinner with this creamy, vegetarian version of Easy Ravioli Lasagna!

Spinach Artichoke Ravioli Bake on a plate

Spinach Artichoke Ravioli Bake is a layered pasta casserole unlike any you’ve ever had. More decadent than Baked Million Dollar Spaghetti and easier than Ultimate Lasagna, this delicious Ravioli Bake recipe is sure to be a family favorite. The rich cream cheese Alfredo sauce and artichoke hearts turn ordinary cheese ravioli and frozen spinach into a winning recipe for any occasion!

This easy Spinach Artichoke Ravioli Bake is almost entirely assembly-only. There’s no cooking and just a little mixing prior to baking. You’ll need time to soften the cream cheese and thaw the spinach, but other than that it’s ready for the oven in just minutes. If you forget to thaw and soften your cream cheese, the microwave will have you all set in no time.

Cheese stuffed raviolis make this the easiest Spinach Artichoke Lasagna recipe ever. There’s no need to make and layer a ricotta filling for this lasagna recipe because it’s already inside the frozen raviolis. Plus you don’t need to boil any pasta sheets ahead of time, just use the frozen raviolis without thawing.

Spinach Artichoke Ravioli Bake collage

You could make this Spinach Artichoke Ravioli Bake even easier by mixing all the ingredients in a large bowl and pouring into a baking dish instead of layering. Reserve half the parmesan cheese and mozzarella cheese before mixing everything and sprinkle on top before baking. This is a great dish to assemble and freeze to bake for later or to make in a slow cooker for potlucks!

Cheesy, rich Spinach Artichoke Ravioli Bake is a one-pan meal that goes great with lighter veggie side dishes. Try it with Roasted Broccoli or Sautéed Green Beans. Make a side of Dinner Rolls or Garlic Bread to soak up all that amazing creamy sauce. Baked Chicken Breasts make the perfect light main course with this rich pasta dish.

What to Serve with Spinach Artichoke Ravioli Bake

Make Ahead Spinach Artichoke Ravioli Bake

Spinach Artichoke Ravioli Bake is a great make ahead casserole that you can bake from frozen! Assemble the Spinach Ravioli Lasagna as usual in a freezer safe casserole dish. Cover tightly with plastic wrap, pressing the wrap against top layer to seal. Cover again with aluminum foil and freeze for up to 6 months. Bake covered (remove plastic wrap) from frozen at 375 degrees for 65-70 minutes. Lastly, remove the foil and bake another 15 minutes until cheese is bubbly and melted.

Spinach Artichoke Ravioli Bake in the pan

Variations on Spinach Artichoke Ravioli Bake

  • Meat: Cook ground beef, Italian sausage crumbles, or bacon and drain before mixing in with the cream sauce. You can also just sprinkle the divided meat between layers. This Spinach Artichoke Ravioli Bake is great for leftover shredded Rotisserie Chicken too.
  • Frozen Veggies: Use other frozen veggies like zucchini, bell peppers and onions, or peas along with the spinach. Thaw and drain frozen veggies completely before adding so the cream sauce isn’t watery.
  • Fresh Spinach: To use fresh spinach, blanch in boiling water for 30-45 seconds then place in an ice bath. You can use baby spinach or regular fresh spinach that has been trimmed.
  • Pasta: You can make Spinach Artichoke Ravioli Bake with other stuffed pasta like tortellini, or use other flavors of ravioli. Try beef ravioli for a meaty dish, or spinach ravioli if your family can’t get enough spinach!

Spinach Artichoke Ravioli Bake in the pan

More Easy Italian Pasta Dishes 

Slow Cooker Spinach Artichoke Ravioli Casserole

  • Prepare the cream cheese Alfredo Sauce with the spinach and artichoke hearts.
  • Spoon ⅓ of the sauce into the bottom of the slow cooker.
  • Layer half the ravioli, another ⅓ spinach artichoke sauce, and ½ the cheeses. Repeat with remaining sauce, ravioli, and cheese, ending with cheese on top.
  • Cover with lid and cook on low for 4 hours, or on high for 2-3 hours until hot all the way through.

Spinach Artichoke Ravioli Bake on a plate

How to Store Spinach Artichoke Ravioli Bake 

  • Serve: Keep Spinach Artichoke Ravioli Bake at room temperature for no more than 2 hours before cooling and storing.
  • Store: Once cooled, cover baking dish with foil or transfer Ravioli Bake to an airtight container. Refrigerate Spinach Ravioli Bake for up to 4 days and reheat in oven, covered with foil, until hot.
  • Freeze: Cool Spinach Artichoke Ravioli Bake. Wrap tightly with plastic wrap, then aluminum foil. Freeze baked ravioli casserole for up to 3 months and reheat in the oven from frozen or thaw overnight.

Spinach Artichoke Ravioli Bake on a plate

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Spinach Artichoke Ravioli Bake

Spinach Artichoke Ravioli Bake is a quick and easy cheese ravioli lasagna with a rich, creamy sauce made with cream cheese, spinach, and artichoke hearts.
Yield 12 servings
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Dinner
Cuisine American, Italian
Author Sabrina Snyder


  • 8 ounces cream cheese , room temperature
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 cloves garlic , minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 14 ounce canned artichoke hearts , drained and chopped
  • 1/2 cup frozen chopped spinach , thawed and drained very well
  • 1 cup shredded mozzarella cheese
  • 3/4 cup Parmesan cheese , shaved (divided)
  • 24 ounces frozen cheese ravioli , do not thaw


  • Preheat oven to 400 degrees and spray an 8x10 baking dish with vegetable oil spray.
  • In a large bowl mix together cream cheese, milk, sour cream, garlic, salt, pepper, artichokes and spinach.
  • Layer ⅓ of the artichoke spinach sauce, half the ravioli, another ⅓ of the sauce, ½ the mozzarella cheese, and ½ the Parmesan cheese.
  • Add a second layer: the rest of the ravioli, remaining ⅓ of the sauce, remaining mozzarella cheese and Parmesan cheese.
  • Bake covered (on a cookie sheet to prevent spillover) for 30-40 minutes, then uncovered for another 15 minutes until top is golden browned.


Calories: 350kcal | Carbohydrates: 29g | Protein: 16g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 61mg | Sodium: 815mg | Potassium: 127mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1402IU | Vitamin C: 8mg | Calcium: 211mg | Iron: 6mg

Spinach Artichoke Ravioli Bake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I used this recipe and another. I had things I needed to use in my pantry and freezer. I had frozen Costco spinach and cheese ravioli. A jar of Alfredo sauce and sun dried tomatoes, garlic and Italian herbs. I put the sauce in a sauce pan, added the garlic, and an Italian herb mixture. I infuse Italian herbs in olive oil and keep by my stove. I added this on the bottom of casserole dish. Added ravioli , cheese, and more of the infused olive oil, and fresh basil. It took about 15 minutes to prepare. Baked at 400 degrees, covered for 30 minutes.

  2. We had no leftover with this spinach artichoke ravioli! It is so easy and simple to make. It is also filling and satisfying!