Easy 10-Minute Spinach Artichoke Ravioli Bake

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Welcome to easy dining! If you have 10 minutes to make dinner, this recipe is for you. Perfectly creamy and cheesy, Spinach Artichoke Ravioli Bake guarantees a freshly baked pasta dish with minimal effort.

Easy 10-Minute Spinach Artichoke Ravioli Bake

Ingredients For Spinach Artichoke Ravioli Bake

  • Butter
  • Garlic
  • Flour
  • Milk
  • Cream cheese
  • Shredded mozzarella cheese
  • Grated parmesan cheese
  • Canned artichoke hearts
  • Frozen spinach
  • Red pepper flakes
  • Dried oregano
  • Dried basil
  • Salt and pepper
  • Frozen cheese ravioli

Easy 10-Minute Spinach Artichoke Ravioli Bake

How To Make Easy 10-Minute Spinach Artichoke Ravioli Bake

  1. Spray a 9×13-inch baking dish with cooking spray and preheat the oven to 375 F.
  2. Make the sauce: melt the butter in a large skillet over medium heat and saute the garlic for 30 seconds. Sprinkle in the flour and cook for 1 minute or until bubbly and golden. Whisk in the milk and simmer until thickened about 1 minute. Stir in the spinach, artichoke hearts, cream cheese, Parmesan cheese, ⅔ cup shredded mozzarella, oregano, basil, red pepper flakes, salt, and pepper, and cook until the cheeses have melted, about 2-3 minutes.
  3. Assemble the dish: spread a thin layer of sauce into the bottom of the baking dish. Lay the ravioli in a single layer over the sauce, and spread half of the remaining sauce over the ravioli. Add a second layer of ravioli, top with the remaining sauce, and sprinkle the remaining ⅓ cup of mozzarella on top. Bake for 30 minutes or until the cheese is melted and golden.

Easy 10-Minute Spinach Artichoke Ravioli Bake

Easy 10-Minute Spinach Artichoke Ravioli Bake

Easy 10-Minute Spinach Artichoke Ravioli Bake

Easy 10-Minute Spinach Artichoke Ravioli Bake

Can I Make This Dish Ahead Of Time?

Yes, you can assemble the dish up to a day in advance, cover it with plastic wrap, refrigerate it, and bake it when you are ready to serve.

Can I Freeze The Leftover Spinach Artichoke Ravioli Bake?

Yes, this dish freezes well. Cover the baking dish with plastic wrap and two layers of foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Easy 10-Minute Spinach Artichoke Ravioli Bake

Easy 10-Minute Spinach Artichoke Ravioli Bake

Easy 10-Minute Spinach Artichoke Ravioli Bake

In just 10 Minutes you can have a cheesy, creamy, tasty homemade pasta bake!
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 SERVINGS
Calories: 401kcal
Author: Kathy

Equipment

  • Large skillet
  • Whisk
  • 9x13-inch baking dish
  • Oven

Ingredients

  • 3 tbsp butter
  • 2 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 2 tbsp cream cheese, softened
  • 1 cup mozzarella cheese, divided
  • ¼ cup Parmesan cheese, grated
  • 1- 14 oz can artichoke hearts, chopped
  • 2 cups frozen spinach, thawed and squeezed out as much liquid as possible, chopped
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp red pepper flakes
  • ½ tsp salt
  • Freshly ground black pepper to taste
  • 2 lb frozen cheese ravioli

Instructions

  • Spray a 9x13-inch baking dish with cooking spray and preheat the oven to 375 F.
  • Make the sauce: melt the butter in a large skillet over medium heat and saute the garlic for 30 seconds. Sprinkle in the flour and cook for 1 minute or until bubbly and golden. Whisk in the milk and simmer until thickened about 1 minute. Stir in the spinach, artichoke hearts, cream cheese, Parmesan cheese, ⅔ cup shredded mozzarella, oregano, basil, red pepper flakes, salt, and pepper, and cook until the cheese has melted about 2-3 minutes.
  • Assemble the dish: spread a thin layer of sauce into the bottom of the baking dish. Lay the ravioli in a single layer over the sauce, and spread half of the remaining sauce over the ravioli. Add a second layer of ravioli, top with the remaining sauce, and sprinkle the remaining ⅓ cup mozzarella on top. Bake for 30 minutes or until the cheese is melted and golden.

Nutrition

Calories: 401kcal | Carbohydrates: 50g | Protein: 19g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 613mg | Potassium: 475mg | Fiber: 4g | Sugar: 10g | Vitamin A: 310IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 13mg

Frequently Asked Questions about Shrimp & Grits Casserole

Easy 10-Minute Spinach Artichoke Ravioli Bake

1. Is There A Quick Way To Thaw Spinach?

Yes, just place it in a microwave-safe bowl and microwave it on high for about 2 minutes. Remember to squeeze out as much water out of it as possible.

2. What Can I Use If I Don’t Have Cream Cheese?

You can substitute it with ricotta or small-curd cottage cheese. The texture might not be exactly the same, but both cheeses work.

3. Can I Use Fresh Spinach Instead Of Frozen?

Yes, you can. Blanch the spinach in boiling water for a few minutes and squeeze out as much water as you can it before adding it to the sauce.

4. Do I Need To Cook The Ravioli Before Baking?

No, you can use the ravioli frozen directly into the dish.

5. What’s A Good Side Dish To Serve With This?

All this dish needs is a side salad and some crusty bread or soft breadsticks.

6. What If I Don’t Have A 9×13-inch Baking Dish?

You can use any large baking dish you have on hand that can hold two layers of ravioli.

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