Spinach Artichoke Ravioli Casserole

Name: Spinach Artichoke Ravioli Casserole
Prep time: 10 min
Total time: 45 min
Ingredients: 6 ounces fresh baby spinach, chopped; 1 - 16 ounce artichoke hearts, diced; 2 tablespoons pesto; 2 cups Alfredo sauce; u00bc cup vegetable broth; 25 ounces frozen ravioli; 1 cup Parmesan cheese, shredded

By Leslie Blythe Casserole, Cheese, Vegetarian Baking

February 14, 2019

This Spinach Artichoke Ravioli bake is easy, cheesy rich and creamy. It was a real crowd-pleaser. I made it a few hours ahead of time and then put it in the oven. It uses frozen ravioli, Alfredo sauce and pesto.

Prep: 10 mins
Cook: 35 mins

Ingredients

6 ounces fresh baby spinach, chopped

1 - 16 ounce artichoke hearts, diced

2 tablespoons pesto

2 cups Alfredo sauce

¼ cup vegetable broth

25 ounces frozen ravioli

1 cup Parmesan cheese, shredded

Directions

1Combine spinach, artichoke and pesto and mix well.

2In a separate bowl, combine Alfredo sauce and broth.

3Spread ⅓ of the Alfredo sauce on the bottom of a 9×13 baking dish.

4Top with half the spinach mixture.

5Lay half the ravioli in a single layer over the spinach.

6Repeat layers once more.

7Finish up with the remaining ⅓ Alfredo sauce.

8Bake uncovered at 375° F for 30 minutes.

9Sprinkle with cheese and broil at 450° F for 3 - 5 minutes. Serve hot.

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