Easy Ravioli Bake

Easy Ravioli Bake

This quick and easy recipe will soon be a family favorite. What I love most about this meal is that these simple 3 ingredients last forever, so you can always have them in stock and ready to pop in the oven on busy dinner nights. It’s also just as good eaten left over the next day. My daughter loves it packed in her school lunch!


  1. 3 tbsp. butter
  2. 2 cloves garlic, minced
  3. 3 tbsp. flour
  4. 2 c. milk (preferably whole)
  5. 2 tbsp. cream cheese, softened
  6. 1 c. shredded mozzarella, divided
  7. 1/4 c. freshly grated Parmesan
  8. 1 (14-oz.) can artichoke hearts, chopped
  9. 2 c. frozen spinach, defrosted and chopped
  10. Juice of 1/2 a lemon
  11. 1/2 tsp. red pepper flakes (optional)
  12. 2 lb. frozen cheese ravioli
  13. Kosher salt
  14. Freshly ground black pepper
  15. 2 tbsp. freshly chopped parsley


Preheat oven to 375°. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly. Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper. Remove from heat.
Spread a thin layer of your prepared sauce onto the bottom of a 9″-x-13″ baking dish. Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining cheese and bake 30 minutes, until sauce is bubbling and ravioli are tender.
If you’d like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley and serve.

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