EASY SPINACH RAVIOLI BAKE — Refrigerated ravioli is layered with a creamy, Alfredo style sauce, fresh spinach, pesto and shredded cheese in this hearty pasta bake the whole family will love.
If you’re looking for a delicious, no-fuss dish to feed your family, look no further than this Easy Spinach Ravioli Bake.
I just love that store-bought, refrigerated ravioli. It’s such a great way to start a quick, hearty dinner with minimal effort, and this creamy, cheesy pasta bake is a perfect example.
But of course, that’s what makes this meal so delicious! And the fact that you can put it together in a out 10 minutes is also a big bonus.
Plus, this is one of the only ways my kids will eat spinach. Normally they wouldn’t touch it, but put it in a delicious pasta casserole and they’ll gobble it up with no complaints.
This recipe also uses jarred Alfredo sauce for convenience. Honestly, I’m not a huge fan of jarred Alfredo sauce, but with the addition of the chicken broth, pesto, and all of that shredded cheese, I could hardly tell this recipe uses store-bought sauce.
Of course, if you prefer, you can always use your favorite homemade Alfredo sauce in this recipe. It will take a little more time, but would absolutely divine.
My family definitely loves this Easy Spinach Ravioli Bake. Hopefully you’ll enjoy it as much as we do!
Be sure to save this Easy Spinach Ravioli Bake recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Easy Spinach Ravioli Bake
- Refrigerated ravioli
- Fresh spinach
- Pesto sauce
- Alfredo sauce
- Mozzarella cheese
- Parmesan cheese
- 3-4 ounces fresh spinach, chopped
- 1/3 cup pesto
- 1 (15 oz.) jar Alfredo sauce
- 1/4 cup chicken broth
- 1 (20 oz.) package refrigerated ravioli (do not cook)
- 2 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish.
- In a medium bowl, stir together chopped spinach and pesto. In another medium bowl, combine Alfredo sauce and chicken broth.
- Spread a thin layer of sauce in the bottom of the prepared pan. Top with half the ravioli, half of the remaining Alfredo sauce, half of the spinach and half of the cheese. Repeat once. Top with Parmesan cheese.
- Cover and bake for 25-30 minutes, or until bubbly. Uncover and bake 5-10 minutes more, or until cheese is melted and golden.
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Who Dished It Up First: This is an original recipe