With only a handful of easy-to-find ingredients, this shortcut recipe makes the creamiest, dreamiest dinner in less than an hour.
Spinach & Artichoke Ravioli Casserole Recipe
Things You'll Need
1 cup frozen chopped spinach
1 25-ounce bag frozen cheese ravioli
1/4 cup pesto
1 16-ounce can artichokes
1 15-ounce jar Alfredo sauce
1/4 cup chicken stock
1 cup Italian blend cheese, grated
Fresh parsley for garnish (optional)
Step 1: Combine Spinach Mixture
Preheat oven to 400 degrees F.
Chop artichokes into small pieces.
Next, combine artichokes with spinach and pesto.
For an even more robust flavor, double the artichokes by using two cans.
Step 2: Prepare Alfredo Sauce
Combine Alfredo sauce and chicken stock, then pour 1/3 of your mixture into the bottom of a casserole dish (about 10x10 or 9x13 inches).
Step 3: Begin Layering
Add a layer of your spinach and artichoke mixture, followed by uncooked (still frozen) cheese ravioli.
Step 4: Finish Layering
Repeat the process until you have two layers of sauce, spinach and artichokes then ravioli.
Finish by sprinkling cheese on top.
Step 5: Bake
Cover and bake at 400 degrees F for 20 minutes.
Remove cover and continue baking for an additional 15 minutes, until the cheese is golden on the edges and bubbling everywhere.
Wait 5 minutes to serve, allowing the pasta to soak up more liquid and flavor.
Add parsley as garnish if you'd like. Enjoy!