Transform the beloved appetizer, Spinach Artichoke Dip, into a sumptuous, vegetarian evening meal with this effortless Ravioli Lasagna recipe, rich in creaminess and flavor.
Spinach Artichoke Ravioli Bake offers an unparalleled pasta casserole experience, outshining the opulence of Baked Million Dollar Spaghetti and simplifying the complexity of Ultimate Lasagna. Destined to become a cherished family meal, this Ravioli Bake blends the luxurious cream cheese Alfredo sauce with artichoke hearts, elevating simple cheese ravioli and frozen spinach into a triumphant dish suitable for any gathering.
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This Spinach Artichoke Ravioli Bake simplifies kitchen prep, requiring minimal cooking and a bit of mixing before it’s ready to be baked. The only preliminary steps involve softening the cream cheese and defrosting the spinach; aside from these, it’s a swift journey to the oven. Should you forget to soften your cream cheese, a quick stint in the microwave will resolve the issue promptly.
Transforming this into the simplest version of Spinach Artichoke Lasagna is effortless with cheese-stuffed ravioli. There’s no fuss with crafting and layering a ricotta mixture, as the frozen ravioli come pre-filled. Additionally, pre-boiling pasta sheets is unnecessary—simply use the frozen ravioli straight from the freezer.
For an even more straightforward approach, combine all components in a single large bowl, then transfer to your baking dish, bypassing the layering step. Set aside half of both the parmesan and mozzarella cheeses to sprinkle over the top just before baking. This dish is perfectly suited for advance assembly and freezing for later use, or preparing in a slow cooker for gatherings.
A delightful, cheesy, rich, and creamy spinach and artichoke ravioli bake that’s simple to prepare with common pantry staples found in grocery stores. The first time I tasted ravioli, they reminded me of pillowy, meat-filled cushions—such an enjoyable experience! So, today, we’re going to create a unique pasta bake featuring ravioli, drenched in a luxurious Alfredo sauce and interspersed with a spinach and artichoke pesto blend. And yes, there’s plenty of cheese involved—a blend of six Italian cheeses including mozzarella, smoked provolone, Romano, fontina, asiago, and Parmesan. Don’t be intimidated by the fancy cheese names; you can easily find a bag of this pre-shredded cheese mix in the dairy aisle of any supermarket, eliminating the need to search through the deli section. The beauty of this dish is that it sounds complex but is actually straightforward to assemble, with many ingredients available in pre-made forms, such as frozen ravioli, bottled Alfredo sauce (though instructions for homemade Alfredo sauce are provided in the notes), and canned artichoke hearts that simply need to be chopped. It’s truly effortless to put together. Let’s dive in!
Guidance for Preparing Spinach and Artichoke Ravioli Bake
Before beginning, I slightly thawed the frozen ravioli to make them easier to separate, as they had a tendency to stick together. To address concerns about the moisture content of spinach potentially making the bake too soggy, I briefly sautéed it until it wilted. This process was straightforward: a saucepan, a bit of heat, and some fresh baby spinach. You have the option to chop the spinach or leave it whole. Fortunately, the spinach released minimal water, so whether to sauté or use it directly is up to your preference.
Next, the spinach is combined with diced artichoke hearts and a bit of pesto for a simple yet flavorful mix. To ensure the Alfredo sauce adequately covers the casserole, I thinned it slightly with broth. You can use vegetable broth for a vegetarian option or chicken broth if preferred. This adjustment helps the sauce to more easily coat the layers.
Now, it’s time to assemble the bake!
Layer the sauce, spinach mixture, and ravioli. Repeat the layering process once more, then finish with a generous topping of Alfredo sauce. Bake at 350°F for 30 minutes. Afterwards, sprinkle the cheese I referenced before over the top and set the oven to broil until the cheese is perfectly melted, which should take about 3 to 5 minutes.
That’s essentially it. Following these steps should provide you with 6-8 servings of delicious comfort food. As I’ve mentioned, this recipe can be prepared using either a store-bought Alfredo sauce or a homemade version. For those interested in making their own Alfredo sauce, please refer to the recipe notes for guidance.
If you’ve tried this recipe using a store-bought Alfredo sauce and found it successful, kindly share the brand of Alfredo sauce you used in the comments section. This information could greatly assist others in making their purchase decisions!
Prepare-Ahead Spinach Artichoke Ravioli Casserole
This Spinach Artichoke Ravioli Casserole is perfect for preparing in advance and baking straight from the freezer! To assemble, layer the Spinach Ravioli Lasagna in a freezer-compatible baking dish as you would normally. Seal the top layer by pressing plastic wrap directly against it, then cover with aluminum foil for double protection. This dish can be frozen for up to six months. When ready to bake, remove the plastic wrap but keep covered with foil, and bake at 375 degrees Fahrenheit for 65-70 minutes. For the final touch, uncover and continue baking for an additional 15 minutes, or until the cheese is bubbling and fully melted.
Customizing Your Spinach Artichoke Ravioli Casserole
– **Meat Options**: Enhance the dish with cooked and drained ground beef, Italian sausage crumbles, or bacon. Alternatively, layer the meat of your choice between the pasta layers. This casserole is also a great opportunity to use up any leftover shredded Rotisserie Chicken.
– **Frozen Vegetables**: Add variety with frozen vegetables like zucchini, bell peppers, onions, or peas, in addition to the spinach. Ensure all vegetables are fully thawed and drained to prevent the cream sauce from becoming diluted.
– **Using Fresh Spinach**: If you prefer fresh spinach, quickly blanch it in boiling water for 30-45 seconds, then cool it down in an ice bath. Both baby spinach and trimmed regular spinach are suitable for this recipe.
– **Pasta Varieties**: Feel free to substitute the spinach artichoke ravioli with other stuffed pasta such as tortellini, or experiment with different ravioli fillings. Beef ravioli can create a heartier meal, while spinach ravioli doubles down on the green goodness.