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, so a casserole using ravioli with spinach and artichoke flavors seemed like the perfect solution. 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. For spinach and artichoke ravioli casserole, full-fat makes all the difference in texture.
Layer generously: Don’t skimp on the cheese or sauce between layers—it keeps the ravioli soft and the casserole gooey throughout. This layering is especially important for casseroles.
Broil at the end for the golden finish: Just 2 minutes of broiling gives the mozzarella a perfect bubbly top. Broiling makes any spinach-artichoke ravioli casserole look irresistible.
Let it cool for 5 minutes: It’ll be easier to slice and serve once the cheese settles slightly. In fact, for any spinach & artichoke ravioli-based casserole, cooling before serving is always a smart move.
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. That way, your spinach artichoke ravioli casserole becomes even more versatile.
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. This spinach, artichoke, and ravioli casserole is freezer-friendly.
Reheat: Bake at 350°F until warmed through or microwave individual slices. Reheating the spinach-artichoke ravioli casserole still gives you a gooey, comforting meal.
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
Enable step-by-step mode- 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!!!!
