Description
Spinach Artichoke Ravioli Bake delivers creamy, cheesy comfort straight from your kitchen. Packed with rich flavors and easy to prepare, this dish turns an ordinary dinner into a delightful feast for your family.
Ingredients
Scale
Main Ingredients:
- 1 (20 ounce) package refrigerated cheese ravioli
- 1 (25 ounce) jar marinara sauce
- 1 (15 ounce) container ricotta cheese
Cheese and Dairy:
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup mayonnaise
- 1 egg
Vegetables and Seasonings:
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: Red pepper flakes
- Optional: Fresh basil leaves
Instructions
- Thoroughly squeeze out 10 ounces of thawed frozen spinach, removing as much water as possible using your hands.
- In a large bowl, blend 15 ounces ricotta, 10 ounces chopped artichoke hearts, ¼ cup Parmesan, ¼ cup mayonnaise, 1 beaten egg, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper until completely combined.
- Heat your oven to 375°F and lightly coat a 9×13 inch baking dish with cooking spray.
- Spread ½ cup marinara sauce across the bottom of the prepared baking dish.
- Arrange 10 ounces of refrigerated cheese ravioli in a single layer over the sauce.
- Distribute the spinach-artichoke mixture evenly across the first ravioli layer.
- Sprinkle ¾ cup mozzarella cheese over the spinach mixture.
- Create another ravioli layer using the remaining 10 ounces of pasta.
- Pour the remaining marinara sauce to completely cover the top ravioli layer.
- Top with remaining ¾ cup mozzarella and ¼ cup Parmesan cheese.
- Cover the dish tightly with aluminum foil.
- Bake for 30 minutes at 375°F with foil on.
- Remove foil and continue baking 15-20 minutes until cheese turns golden and bubbly.
- Allow the dish to rest 5-10 minutes before serving.
- Slice into squares and garnish with optional red pepper flakes and fresh basil.
Notes
- Squeeze spinach thoroughly to prevent a watery dish and ensure a rich, concentrated flavor.
- Use store-bought or fresh ravioli depending on your time and preference, but make sure they’re fully sealed to prevent filling leakage.
- For a lighter version, swap full-fat cheeses with part-skim ricotta and mozzarella, and use Greek yogurt instead of mayonnaise.
- Fresh herbs like basil or parsley can elevate the final dish, adding brightness and depth to the rich, cheesy layers.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 397 kcal
- Sugar: 5 g
- Sodium: 586 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 72 mg