Preheat oven to 350 F. Lightly grease 9x13-inch baking dish with non-stick cooking spray.
Cook and drain the spinach. Soften the cream cheese.
In a large mixing bowl, add the Parmesan cheese, mozzarella cheese, spinach, cream cheese, and artichoke hearts. Mix well.
Place the ravioli into the base of the baking dish in a single layer (as best as possible). *Use vegetarian ravioli for vegetarian meal. Pour and spread the artichoke sauce over the top. Sprinkle the shredded cheese on top of that.**Pour in the hot water around the edge of the baking dish, so the water gets down underneath with the ravioli.
Bake in the preheated oven for 25 minutes, or until ravioli are swollen and cheesy dip is melted on top.
Prepare the salad.
Serve Spinach Artichoke Baked Ravioli with side salad.