Spinach and artichoke baked ravioli

By Sara Lynn Cauchon
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  • 2 cups alfredo sauce
  • 1/2 cup chicken broth
  • 900 grams cheese ravioli
  • 4 cups chopped baby spinach
  • 1 cup chopped marinated artichoke hearts
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley


  1. Preheat the oven to 375ºF.
  2. In a medium bowl, mix together the alfredo sauce and broth. Spread a thin layer of the Alfredo sauce on the bottom of a baking dish. In a single layer, arrange some of the ravioli over the alfredo sauce. Top it with a thin layer of the spinach, and artichoke hearts. Drizzle over another layer of the Alfredo sauce. Repeat the layers until the baking dish is full and all of the ingredients have been used up.
  3. Bake, covered in foil, until the pasta is tender and the cheese has melted, about 30 minutes. Remove the foil and continue to cook until the cheese begins to brown slightly, about ten minutes.
  4. Serve immediately topped with the parsley or store in the refrigerator for up to three days.

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