Spinach & Artichoke Ravioli Casserole Recipe

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With only a handful of easy-to-find ingredients, this shortcut recipe makes the creamiest, dreamiest dinner in less than an hour.

spinach and artichoke ravioli casserole

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Things You\’ll Need

  • 1 cup frozen chopped spinach

  • 1 25-ounce bag frozen cheese ravioli

  • 1/4 cup pesto

  • 1 16-ounce can artichokes

  • 1 15-ounce jar Alfredo sauce

  • 1/4 cup chicken stock

  • 1 cup Italian blend cheese, grated

  • Fresh parsley for garnish (optional)

ingredients for spinach and artichoke ravioli casserole

Step 1: Combine Spinach Mixture

Preheat oven to 400 degrees F.

Chop artichokes into small pieces.

artichokes for spinach and artichoke ravioli casserole

Next, combine artichokes with spinach and pesto.

artichoke mixture for spinach and artichoke ravioli casserole

Tip

For an even more robust flavor, double the artichokes by using two cans.

Step 2: Prepare Alfredo Sauce

Combine Alfredo sauce and chicken stock, then pour 1/3 of your mixture into the bottom of a casserole dish (about 10×10 or 9×13 inches).

alfredo sauce for spinach and artichoke ravioli casserole

Step 3: Begin Layering

Add a layer of your spinach and artichoke mixture, followed by uncooked (still frozen) cheese ravioli.

layers for spinach and artichoke ravioli casserole

Step 4: Finish Layering

Repeat the process until you have two layers of sauce, spinach and artichokes then ravioli.

final layers for spinach and artichoke ravioli casserole

Finish by sprinkling cheese on top.

cheese on top of spinach and artichoke ravioli casserole

Step 5: Bake

Cover and bake at 400 degrees F for 20 minutes.

Remove cover and continue baking for an additional 15 minutes, until the cheese is golden on the edges and bubbling everywhere.

Wait 5 minutes to serve, allowing the pasta to soak up more liquid and flavor.

Add parsley as garnish if you'd like. Enjoy!

spinach and artichoke ravioli casserole on a spoon

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