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Spinach Artichoke Baked Ravioli

Prep Time10 mins
Cook Time25 mins
Servings: 4 persons


  • 20 oz. box fresh or frozen ravioli*
  • 1 cup Parmesan cheese
  • 2 cups mozzarella cheese
  • 10 oz. frozen spinach
  • 8 oz. cream cheese
  • 2 cups chopped artichoke hearts
  • 2 cups shredded mozzarella cheese
  • 1 cup hot water**
  • Side: salad


  • 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.