Spinach and Artichoke Ravioli Casserole
This is one of those recipes that came together when I had a half-used tub of spinach and artichoke dip sitting in the fridge and a pack of ravioli I didn’t want to waste. It turned out so creamy, flavorful, and satisfying that now I make it on purpose.
The combo of cheese-stuffed ravioli, cottage cheese, ricotta, and that creamy spinach artichoke dip makes every bite feel like comfort food—but with a nice little boost of protein, too. It layers like a lasagna but takes half the time and effort, and you can prep it ahead or freeze it if needed.
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Recipe Tips
Use full-fat cottage cheese: It adds extra creaminess and richness without making the dish feel heavy.
Layer generously: Don’t skimp on the cheese or sauce between layers—it keeps the ravioli soft and the casserole gooey throughout.
Broil at the end for the golden finish: Just 2 minutes of broiling gives the mozzarella a perfect bubbly top.
Let it cool for 5 minutes: It’ll be easier to slice and serve once the cheese settles slightly.
Ingredient Swaps: No ricotta ? Use more cottage cheese or a scoop of Greek yogurt. Want more spice ? Add extra red pepper flakes or a few spoonfuls of spicy marinara. Need dairy-free ? Use dairy-free ravioli and plant-based cheeses throughout. Don’t have dip ? Mix frozen spinach with garlic, cream cheese, and a little Parmesan as a quick homemade version. Add veggies ? Stir in mushrooms, roasted red peppers, or zucchini between layers.
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 3 months. Let it thaw overnight before reheating.
Reheat: Bake at 350°F until warmed through or microwave individual slices.
More Cozy Recipes:
Spinach & Artichoke Ravioli Casserole
Ingredients
- 20 oz cheese or spinach-stuffed ravioli (frozen or fresh)
- 1 ½ cups pre-made spinach and artichoke dip
- ¾ cup full fat cottage cheese
- 1/3 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 1 cup marinara sauce
- 1 cup alfredo sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch casserole dish
- Spread ½ cup of sauce at the bottom of the dish and add a layer of ravioli
- In a bowl, stir together the spinach and artichoke dip, cottage cheese, ricotta cheese, garlic powder, onion powder, and Italian seasoning
- Spread half of the dip mixture over the ravioli and then sprinkle ? of the mozzarella and Parmesan cheeses
- Add another layer of ravioli, the remaining dip mixture, and more sauce
- Finish with the remaining sauce, mozzarella, and Parmesan cheese
- Cover with foil and bake for 25 minutes
- Remove the foil and bake for 10 more minutes until the cheese is bubbly and golden; set oven to broil and broil for 2 minutes
- Let it cool for 5 minutes before serving
- Enjoy!!!!
