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This hearty Spinach Artichoke Ravioli Bake transforms frozen ravioli into a creamy, restaurant-worthy dinner with just 10 minutes of hands-on time. The combination of melty cheese, tender pasta, and savory vegetables creates a comforting dish that tastes like you spent hours in the kitchen.
I first created this recipe during a particularly hectic week when my kids had after-school activities every night. The entire family was so impressed with how decadent it tasted despite the minimal effort that it quickly became our go-to dinner for busy evenings.
Ingredients
- Butter: Provides the rich base for the sauce creating that silky mouthfeel
- Fresh garlic: Offers aromatic depth, look for firm cloves without any green sprouts
- All purpose flour: Thickens the sauce without making it gummy
- Whole milk: Creates creaminess with less fat than using all heavy cream
- Cream cheese: Adds tanginess and body to the sauce, soften at room temperature for easier mixing
- Shredded mozzarella: Melts beautifully, providing that classic stretchy cheese pull
- Grated parmesan cheese: Brings savory umami flavor, choose freshly grated for best flavor
- Canned artichoke hearts: Add meaty texture and subtle earthiness, drain well and roughly chop
- Frozen spinach: Provides nutrition and color, make sure to squeeze out excess moisture
- Red pepper flakes: Deliver gentle heat, adjust to your spice preference
- Dried oregano and basil: Infuse Italian flavor throughout the dish
- Salt and pepper: Balance all the flavors, use kosher salt for best results
- Frozen cheese ravioli: Saves tremendous time, no need to thaw before baking
Step-by-Step Instructions
- Prepare the baking dish:
- Spray your 9×13 baking dish thoroughly with cooking spray ensuring complete coverage to prevent sticking. Preheat your oven to exactly 375°F allowing it to come to temperature while you prepare the sauce. The proper temperature ensures the ravioli cooks through while the cheese gets golden brown.
- Create the garlic base:
- Melt the butter completely in a large skillet over medium heat watching carefully to prevent browning. Add minced garlic and sauté for exactly 30 seconds stirring constantly. The garlic should become fragrant but not brown which would create bitterness.
- Make the roux:
- Sprinkle flour evenly over the butter and garlic mixture stirring continuously for a full minute. The mixture should bubble gently and turn a light golden color indicating the flour has been cooked properly. This step removes the raw flour taste and creates the thickening base.
- Develop the cream sauce:
- Pour in milk in a slow steady stream while whisking vigorously to prevent lumps from forming. Continue whisking until the sauce simmers and thickens enough to coat the back of a spoon about 1 minute. The sauce should be smooth and silky with no floury taste.
- Add the flavor components:
- Stir in the thawed and drained spinach along with chopped artichoke hearts, cream cheese, parmesan, two-thirds of the mozzarella, and all seasonings. Cook over medium low heat for 2 to 3 minutes stirring frequently until all cheeses have completely melted and ingredients are well incorporated.
- Layer the dish:
- Spread a thin layer of sauce across the bottom of your prepared baking dish just enough to prevent sticking. Arrange frozen ravioli in a single even layer covering the sauce. Pour half of the remaining sauce over this layer ensuring each ravioli is partially covered.
- Complete the assembly:
- Add a second layer of frozen ravioli arranging them to fill any gaps. Top with all remaining sauce spreading it evenly to the edges of the dish. Sprinkle the reserved third cup of mozzarella over the entire surface focusing extra cheese around the edges for a crispy finish.
- Bake to perfection:
- Bake uncovered in the preheated oven for 30 minutes or until the cheese on top turns golden brown and the edges become bubbly. Let stand for 5 minutes before serving to allow the sauce to set slightly making it easier to portion.
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This recipe reminds me of my Italian grandmother who taught me that simple ingredients prepared with care create the most memorable meals. She always added extra garlic claiming it was the secret to making people think you spent all day cooking. Every time I make this dish the aroma takes me right back to her kitchen.
Make It Your Own
The beauty of this recipe lies in its adaptability. You can easily swap the cheese ravioli for spinach, mushroom, or even butternut squash varieties depending on what you have on hand. The sauce works beautifully with any filling creating an entirely new experience each time. For a protein boost consider adding cooked shredded chicken or Italian sausage between the layers.
Storage And Reheating
This dish keeps remarkably well in the refrigerator for up to 4 days stored in an airtight container. To reheat individual portions microwave on medium power with a damp paper towel placed over the top to prevent the pasta from drying out. For larger portions, reheat covered with foil in a 325°F oven until warmed through, about 20 minutes. The sauce may thicken upon standing, so add a splash of milk when reheating if needed.
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Serving Suggestions
Transform this hearty bake into a complete meal by pairing it with a simple side salad dressed with lemon vinaigrette. The acidity cuts through the richness of the cheese sauce perfectly. Garlic bread makes an excellent accompaniment for soaking up any extra sauce. For entertaining, serve smaller portions as a first course before a simple protein main like roast chicken or grilled fish.
Frequently Asked Questions
- → How can I make the sauce creamy?
To achieve a creamy sauce, melt butter, sauté garlic, and whisk in flour to create a roux. Gradually add milk, then stir in cream cheese and shredded cheeses until smooth.
- → Can I use fresh spinach instead of frozen?
Yes, you can! Simply sauté fresh spinach in a bit of olive oil until wilted, then add it to the sauce as directed.
- → What type of ravioli works best?
Cheese ravioli is recommended for its mild flavor that complements the creamy sauce, but you can also use spinach or artichoke-stuffed ravioli.
- → Can this dish be made ahead of time?
Yes! Assemble the bake as directed but don’t bake it. Cover and refrigerate for up to a day. Bake when ready, adding a few extra minutes to the cook time.
- → What pairs well with this dish?
This ravioli bake pairs perfectly with a side salad, roasted vegetables, or garlic bread for a complete meal.