Recipe details
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Spinach Artichoke Ravioli Bake
50min
6 servings
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This creamy and comforting Spinach Artichoke Ravioli Bake is a delightful twist on the classic dip. Cheese ravioli is smothered in a rich spinach and artichoke sauce, topped with mozzarella, and baked until bubbly and golden. This easy casserole is perfect for a cozy dinner or as a satisfying vegetarian main course.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
3 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 375°F (190°C).
Cook the ravioli
Cook the cheese ravioli according to package instructions until al dente. Drain and set aside.
Prepare the spinach
Roughly chop the spinach.
Prepare the artichokes
Drain and chop the artichoke hearts.
Mince the garlic
Peel and mince the garlic cloves.
Make the sauce
In a large bowl, mix together the cream cheese, sour cream, chopped spinach, chopped artichokes, minced garlic, salt, and black pepper until well combined.
Assemble the casserole
Spread half of the sauce in a 9x13 inch baking dish. Arrange the cooked ravioli in a single layer over the sauce. Top with the remaining sauce.
Add the cheese
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
Bake the casserole
Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
Serve
Let the casserole cool for 5 minutes before serving hot.
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