Time to take the little pasta packages of cheesy goodness to the next level! Upgraded Ravioli Bake serves up ravioli in a creamy, poultry-flavored, and herbaceous sauce that brings it all together for a savory and scrumptious good time! Spinach and artichoke hearts add garden freshness and tang to this delicious yet simple dish! Don’t let your ravioli dinner be boring! Zhush it up with this Upgraded Ravioli Bake!

image 2054


  • 5 ounces fresh baby spinach, chopped
  • 1 (16-ounce) can artichoke hearts, diced
  • 2 tablespoons pesto, homemade or store-bought
  • 2 cups Alfredo sauce, homemade or store-bought
  • 1/4 cup vegetable broth or chicken broth
  • 1 (25-ounce) package frozen ravioli
  • 1 cup Italian cheese blend, shredded


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –In a bowl, combine the spinach, the artichokes, and the pesto, mixing well.

Step 3 –In a separate bowl, combine the Alfredo sauce and the broth.

Step 4 –Spread 1/3 of the Alfredo sauce mixture in the bottom of a 9×13-inch baking dish.

Step 5 –Top the Alfredo layer with 1/2 of the spinach mixture.

Step 6 –Layer 1/2 of the raviolis in a single layer over the spinach mixture.

Step 7 –Repeat the layers once.

Step 8 –Top the casserole with the remaining 1/3 of the Alfredo sauce.

Step 9 –Bake until bubbly, about 30 minutes.

Step 10 –Transfer the casserole from the oven and preheat the broiler to 450 degrees F.

Step 11 –Sprinkle the shredded cheese evenly over the top of the casserole.

Step 12 –Broil the casserole until the cheese is melted and browned, about 3-5 minutes.

Step 13 –Serve.

Also Read:  Ohio City Chicken