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.
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.
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.
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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!
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.
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.
- 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.