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

Cook Time: 15

Total Time: 30

Servings: SERVINGS

Calories: 401kcal

Author: Kathy

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

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.