Creamy Spinach Artichoke Ravioli Bake

When it comes to delicious veggie combinations, there really isn’t anything we love more than the pairing of spinach and artichoke. For a party, it’s really the best appetizer option – remember our Artichoke Dip Stuffed Mushrooms and Baked Spinach Mashed Potato Cups?! – but we love it so much we want it to be the centerpiece of our dinners, not the appetizer or the side. 

So we’ve been on a quest to find the perfect entree, and this one might be it: a Creamy Spinach Artichoke Ravioli Bake! Not only does it feature these great veggies, it’s also a novel way of enjoying cheese raviolis and some creamy Alfredo sauce. Let us show you how simple it is to make, then read on for the recipe to try it yourself!

INGREDIENTS

• 5 ounces fresh baby spinach, chopped
• 1 – 16-ounce can artichoke hearts, chopped
• ¼ cup pesto
• 2 cups Alfredo sauce
• 1 – 25-ounce package frozen cheese ravioli
• 1 cup Italian cheese blend, shredded
• Chopped parsley, for garnish (optional)

DIRECTIONS

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. In a medium bowl, combine the spinach, artichoke hearts and pesto.
3. Spread ⅓ of the Alfredo sauce on the bottom of a 11-by-7-inch baking dish. Top with half of the spinach mixture and a layer of half the ravioli.
4. Repeat the layers once, and finish with the remaining ⅓ of Alfredo sauce on top. Bake for 30 minutes.
5. Sprinkle the top of the casserole with the Italian cheese blend. Increase the heat to broil and return the baking dish to the oven. Broil for 3 to 5 minutes, or until the cheese just starts to brown.
6. Garnish with chopped parsley, if desired, and enjoy.

More Deliciouse Recipe CREAMY SPINACH ARTICHOKE RAVIOLI BAKE @ tiphero.com