Spinach & Artichoke Ravioli Bake

First of all, anyone who loves ravioli is going to freak out over this dish! To be honest, I haven’t really thought about using artichoke hearts in a lot of things, but this dish opened a whole new world!

On top of that, adding tomato pesto just brought all the flavors together!

This dish is extremely easy to make and feeds plenty of people! Great for a weeknight meal or to even bring to an event!


  • 5 oz. Fresh baby spinach, chopped
  • 1 Can (16 oz.) artichoke hearts, diced
  • 2 Tbsp Tomato pesto
  • 2 CUPS Alfredo sauce
  • 1/4 CUP Chicken broth
  • 25 oz. Frozen ravioli
  • 1 CUP Mozzarella cheese, shredded


  1. Combine spinach, artichoke and pesto and mix well.
  2. In a separate bowl, combine Alfredo sauce and chicken broth.
  3. Spread ⅓ of the Alfredo sauce on the bottom of a 9×13 baking dish.
  4. Top with half the spinach mixture.
  5. Lay half the ravioli in a single layer over the spinach.
  6. Repeat layers once more.
  7. Finish up with the remaining ⅓ Alfredo sauce.
  8. Bake uncovered at 375°F for 30 minutes.
  9. Sprinkle with cheeses and broil at 450°F for 3-5 minutes.
  10. Enjoy!