Ravioli - Spinach - Alfredo Bake - Cass's

Cassie *


This ravioli is out of this world delicious. It's also a good way to get those veggies into the kiddos. Funny thing is...both my kids love Spinach, especially when I cream it with garlic. So, that is where I came up with the recipe..It's been a hit with them for years..

Also, I have had people try this that swore they didn't like spinach, but loved this...so cheesy good!!!

If you love Alfredo, lots of cheese, and ravioli..you will love this dish..


My pictures.

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★★★★★ 8 votes
6- 8
30 Min
50 Min


2 - 1 lb
bags, 5 cheese ravioli, does not have to be thawed
2 - 10 oz
frozen spinach, thawed, - all water squeezed out well. ( or can use fresh spinach)
4 - 6 c
shredded mozzarella. or i use a pizza blend, as that is what i had on hand
1 small
jar, alfredo sauce ( optional) i keep a small jar to fill in if not enough sauce.


1 c
chicken stock
1 1/2 c
heavy cream
1/2 c
half and half
1 c
grated parmesan cheese
3 clove
garlic, minced
2 Tbsp
corn starch
1/2 tsp
1/2 tsp
pinch paprika
hot pepper flakes and dried parsley to top ( optional )


1Preheat oven to 350 degree F.

Spray a 9 x 13 x 3 inch baking dish with nonstick cooking spray.

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2Make the sauce:

In a medium saucepan over medium high heat, bring the chicken stock to a slow boil. Reduce the heat to medium and stir in the cream, corn starch, garlic.

Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken. Set aside

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3In your baking dish, spread enough Alfredo sauce to cover evenly.

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4Next, spread some spinach evenly onto the sauce.

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5Next, lay single layer of ravioli, cover with cheese ( I don't use sparingly), more Alfredo sauce ( I use a ladle, approx 1/2 cup ). Spread the sauce evenly.

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6Repeat the steps until out of spinach, sauce and ravioli. ( end with ravioli and top with lots of cheese.

I don't measure the cheese, just put enough on to cover. I then sprinkled the top with hot pepper flakes and dried parsley.

I ended up with 5 - 6 ravioli's left over.

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7Bake for 50 - 55 minutes or until bubbly and cheese begins to brown.

I let it sit for 5 - 10 minutes before cutting.

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8I hope you enjoy this as much as my family and friends do..it is out of this world good!

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Pasta
Regional Style: Italian