minniet's Recipe

Cheesy spinach and artichoke ravioli bake

Category: Main Dish

frozen ravioli
mozzarella cheese
cream cheese
sour cream
one can of artichoke hearts
cooked spinach
parmesan cheese
milk
salt and pepper

Preheat the oven to 375°F (or 190° C) and shredded the mozzarella cheese before beginning to assemble.

Tasty begins by combining the cream cheese, mozzarella, cooked spinach, artichoke hearts, sour cream and milk in a large bowl, mixing everything together with a rubber spatula. Season the sauce with a generous sprinkling of salt and pepper. The next step is to pour 1/3 of the creamy mixture into the bottom of the casserole dish and spread it evenly over the bottom of the dish until well-coated.

Next, Tasty takes half of the frozen ravioli and places them on top of the creamy spinach and artichoke sauce, arranging them in even rows on the bottom of the dish. Each of the two layers of the casserole requires about 20 individual raviolis, although this amount will vary depending on both the size of your casserole dish and the size of your chosen ravioli.

Once the first layer of ravioli is in the dish, Tasty then spreads more of the sauce over it before placing another layer of the ravioli on top. There should now be two layers of ravioli in the dish. The last of the sauce is poured over the top layer before the casserole is placed into the oven preheated to 375°F (or 190° C) and left to cook for 30-35 minutes or until the top edges are just beginning to brown.

If you have any extra parmesan left over, we recommend a generous sprinkling over the top of each serving, along with a dash of pepper. Feel free to play around with your ravioli choices too; while cheese-filled ravioli might be the obvious option, a meaty filling will add an extra layer of heartiness to the dish!