There’s nothing quite like a warm, cheesy dish that feeds both the body and the soul. That’s why I absolutely adore my Spinach and Artichoke Ravioli Bake! With all the comforting flavors of creamy cheese, hearty pasta, and those irresistible artichokes, this dish brings me back to my college days—when meal prep consisted of tossing everything into a casserole dish and letting the oven do the work! My roommates would wait eagerly by the oven, their faces lighting up with every bubbling sound. Now, I bring this dish to family gatherings, and it never fails to steal the show!
This recipe is not only delicious but also feels like a warm hug on a plate. The combination of fresh spinach and artichoke hearts gives it a unique twist that sets it apart from your average pasta bake. Plus, the layers of gooey cheese are a guaranteed crowd-pleaser. Trust me when I say this is the ultimate comfort food you’ll want to whip up again and again.
What’s in Spinach and Artichoke Ravioli Bake?
- Refrigerated spinach and artichoke ravioli: I love using fresh, store-bought ravioli for ease and incredible flavor—Tortellini is a great alternative if you can’t find it!
- Fresh spinach: Adds a lovely, vibrant color and loads of nutrients. Feel free to swap in frozen spinach; just make sure to thaw and drain it well!
- Artichoke hearts: Canned artichoke hearts work perfectly here and save so much time. Their tangy flavor is a delightful surprise in every bite!
- Ricotta cheese: This creamy cheese contributes that lovely, rich texture we crave in a baked pasta dish. You could also use cottage cheese if you prefer a lower-fat option.
- Shredded mozzarella cheese: The more, the merrier! It creates a gooey, bubbly topping that everyone will be diving into.
- Grated Parmesan cheese: Adds a savory depth to the dish, elevating it right from delicious to gourmet.
- Marinara sauce: I like to use homemade or a good quality jar of sauce. It makes a world of difference and adds that deliciously tangy flavor.
- Olive oil: Essential for sautéing the garlic and spinach—a drizzle that makes all the flavors pop!
- Garlic: Fresh minced garlic is a must for that aromatic kick we all love!
- Dried oregano and basil: These herbs are like the dynamic duo of Italian cuisine, adding warmth and depth.
- Salt and pepper: To taste. Don’t forget to season as you go!
- Fresh basil: For garnish—totally optional, but it makes everything look so much prettier and brighter!
Is Spinach and Artichoke Ravioli Bake Good for You?
Let’s be real—this is a comfort food dish, so while it’s not exactly a salad, it does come with a few health perks! For starters, the fresh spinach is loaded with vitamins A and C, iron, and antioxidants—who knew we could sneak in some greens while indulging? And those artichoke hearts? They’re not only delicious but are also rich in fiber, which is fantastic for your digestive health.
On the flip side, the cheese is where things get a little heavy, so moderation is key here. If you’re looking to lighten things up, you could consider using low-fat or part-skim versions of ricotta and mozzarella cheese. And remember, pairing this dish with a fresh side salad and some garlic bread rounds out your meal nicely without overdoing it on the pasta.
Ingredients List
- 1 package (about 12 oz) refrigerated spinach and artichoke ravioli
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
How to Make Spinach and Artichoke Ravioli Bake?
- Preheat the oven to 375°F (190°C). A warm kitchen is a happy kitchen, right?
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute—YUM!
- Add the chopped spinach and cook until wilted, about 2-3 minutes. Then stir in the artichoke hearts, oregano, basil, salt, and pepper. Remove from heat and let it cool slightly.
- In a mixing bowl, combine ricotta cheese, mozzarella cheese (save some for topping), and half of the Parmesan cheese. Mix until well combined—it’ll smell divine!
- Spread a layer of marinara sauce on the bottom of a baking dish. We need a solid flavor base!
- Place half of the ravioli on top of the sauce in a single layer, followed by spooning half of the ricotta mixture onto the ravioli, then half of the spinach and artichoke mixture. Add more marinara sauce generously on top.
- Repeat the layering process with the remaining ravioli, ricotta mixture, spinach and artichoke mixture, and marinara sauce. Now comes the fun part—FLAVORS COLLIDE!
- Top the final layer with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil, then bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let cool for a few minutes before serving. Garnish with fresh basil if desired for that restaurant-style finish.
Tips for a Perfect Spinach and Artichoke Ravioli Bake!
- Serve your dish with a side salad and some crunchy garlic bread for a complete meal—it’s like a hug for your taste buds!
- You can totally switch up the cheese! Mixing in some cheddar or feta can introduce a delightful twist.
- Want to add a little zing? Consider throwing in some red pepper flakes for a spicy kick.
I have a feeling this Spinach and Artichoke Ravioli Bake will become a cherished recipe in your home, just like it has in mine. It’s perfect for a cozy dinner or a gathering with friends. Please give it a try, and let me know how it turns out! Happy cooking, and don’t forget to reach for that second helping!
