Spinach and Artichoke Ravioli Bake

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  • 5 oz fresh baby spinach, chopped
  • 1 16-oz can artichoke hearts, diced
  • 2 tbsp tomato pesto
  • 2 cups Alfredo sauce
  • ¼ cup chicken broth
  • 25 oz package frozen ravioli
  • 1 cup mozzarella cheese, shredded


Preheat the oven to 375º F. Combine spinach, artichoke hearts, and pesto and mix well. In a separate bowl, combine Alfredo sauce and chicken broth. Spread ⅓ of the Alfredo sauce on the bottom of a 9x13–inch baking dish. Top with half the spinach mixture. Place half the ravioli in a single layer over the spinach. Repeat layers again. Finish with the remaining Alfredo sauce. Bake uncovered for 30 minutes. Sprinkle with cheese and bake at 450º F for 3-5 minutes.
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