Ingredients
- 8 ounces cream cheese, room temperature: The creamy foundation of the sauce, adding richness and tanginess.
- 1 cup whole milk: Provides the liquid base for the sauce, ensuring a smooth consistency.
- 1/2 cup sour cream: Adds a slight tang that complements the richness of the cream cheese.
- 2 cloves garlic, minced: Infuses the sauce with aromatic depth and a savory kick.
- 1/2 teaspoon kosher salt: Enhances the overall flavor.
- 1/4 teaspoon coarse ground black pepper: Adds a mild hint of spice to balance the creaminess.
- 14 ounces canned artichoke hearts, drained and chopped: These provide a delightful tartness and texture that pairs beautifully with the creamy sauce.
- 1/2 cup frozen chopped spinach, thawed and drained very well: Earthy and slightly sweet, spinach brings balance and nutrition to the dish.
- 1 cup shredded mozzarella cheese: Melts into a gooey, stringy layer that ties everything together.
- 3/4 cup Parmesan cheese, shaved (divided): Adds nutty, salty complexity to the bake, with part reserved for topping.
- 24 ounces frozen cheese ravioli (do not thaw): The star of the dish, providing tender, cheesy layers without the hassle of making pasta from scratch.
Instructions
Preheat and Prepare the Baking Dish
Preheat your oven to 400°F. Spray an 8×10-inch baking dish with vegetable oil spray to ensure the ravioli bake doesn’t stick, making cleanup a breeze.
Create the Creamy Sauce
In a large mixing bowl, combine the room-temperature cream cheese, milk, sour cream, minced garlic, kosher salt, and black pepper. Mix until smooth and well-blended. Fold in the chopped artichoke hearts and well-drained spinach. This creamy, flavorful mixture will serve as the base and binding element of the bake.
Layer the Ingredients
Start by spreading one-third of the artichoke-spinach sauce evenly over the bottom of the prepared baking dish. This ensures the ravioli won’t stick and adds flavor to every bite. Arrange half of the frozen cheese ravioli over the sauce, creating an even layer. Top with another one-third of the sauce, followed by half of the shredded mozzarella cheese and half of the Parmesan cheese. This layering technique ensures every bite is packed with flavor. Add the second layer of ravioli, followed by the remaining sauce, mozzarella cheese, and Parmesan cheese. The final topping of cheese will melt into a golden, bubbly crust that’s visually stunning and irresistibly delicious.
Bake to Perfection
Cover the dish with aluminum foil and place it on a cookie sheet to catch any potential spillover. Bake in the preheated oven for 30-40 minutes. The foil traps steam, helping the ravioli cook evenly and the sauce meld together. After this initial baking period, remove the foil and continue baking for an additional 15 minutes. This step allows the top layer of cheese to brown and develop a crispy, golden crust that contrasts beautifully with the creamy interior.
Serve and Enjoy
Once baked, remove the dish from the oven and let it sit for 5-10 minutes. This resting time allows the layers to set slightly, making it easier to serve. Cut into portions and serve warm, garnished with a sprinkle of freshly grated Parmesan or chopped parsley for a touch of freshness.
Notes
- Thaw and Drain the Spinach: To prevent excess water from diluting the sauce, ensure the spinach is thawed and squeezed dry before mixing it into the sauce.
- Use Room-Temperature Cream Cheese: This helps the sauce blend smoothly without lumps. If you forget to take it out ahead of time, microwave it for 10-15 seconds.
- Don’t Thaw the Ravioli: Using frozen ravioli directly in the dish ensures they hold their shape and don’t overcook.
- Prep Time: 5 minutes
- Cook Time: 55 minutes