Dinner

One-Pan Spinach Artichoke Ravioli Bake Recipe

Name: One-Pan Spinach Artichoke Ravioli Bake Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon salted butter; 3 cloves garlic, minced; 1 (12-ounce) jar marinated artichoke hearts, drained and chopped; 1 (8-ounce) block cream cheese; 2 cups vegetable or chicken broth; 1/4 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 18 to 20 ounces refrigerated cheese, spinach, or meat-filled ravioli; 1 (5-ounce) container baby spinach, roughly chopped; 1 cup shredded low-moisture mozzarella cheese; 1/4 cup freshly grated parmesan cheese; Red pepper flakes, for topping (optional)

ByMariam Harutyunyan October 23, 2025October 23, 2025

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Introduction

This one-pan pasta dinner captures all the creamy, savory flavors of spinach artichoke dip in a quick and easy meal. With tender ravioli, melted cheese, and fresh spinach, it’s a comforting dish perfect for weeknights. You’ll love how effortlessly it comes together in a single skillet.

A close-up view of a white pan filled with golden-baked ravioli in a creamy white cheese sauce, with green spinach leaves mixed in. The top layer is browned and bubbly with melted cheese that has a slightly crispy texture. A wooden spoon lifts a portion of the ravioli, showing the soft, creamy sauce underneath and more spinach. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon salted butter
3 cloves garlic, minced

1 (12-ounce) jar marinated artichoke hearts, drained and chopped
1 (8-ounce) block cream cheese

2 cups vegetable or chicken broth
1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste
18 to 20 ounces refrigerated cheese, spinach, or meat-filled ravioli
1 (5-ounce) container baby spinach, roughly chopped

1 cup shredded low-moisture mozzarella cheese
1/4 cup freshly grated parmesan cheese
Red pepper flakes, for topping, optional

Instructions

Step 1: Heat a large, deep, oven-safe skillet over medium heat. Melt the butter, then sauté the minced garlic until fragrant, about 1 to 2 minutes.
Step 2: Add the chopped artichoke hearts to the skillet and cook until slightly softened, about 2 minutes.
Step 3: Add the cream cheese and break it up with a wooden spoon. Stir until it begins to melt into the artichokes.

Step 4: Pour in the broth, then season with salt and pepper. Increase heat to medium-high and bring the sauce to a low boil.
Step 5: Nestle the ravioli into the sauce using a spoon. Cook until ravioli is tender, about 4 minutes.
Step 6: While the ravioli cooks, set an oven rack about 6 inches from the broiler element and preheat the broiler on high.

Step 7: Stir the chopped spinach into the sauce until evenly mixed and slightly wilted.
Step 8: Sprinkle the mozzarella and parmesan cheeses evenly over the top of the ravioli.
Step 9: Carefully transfer the skillet to the oven and broil for 2 to 3 minutes, watching closely, until the cheese is melted and golden brown.

Step 10: Remove the skillet from the oven and let cool for 5 minutes. Season to taste with additional salt, pepper, and red pepper flakes if desired. Serve warm.

Tips & Variations

Use fresh ravioli from your local market for the best texture and flavor.
Substitute baby kale for spinach for a heartier green.

Add cooked chicken or bacon for added protein.
If you don’t have an oven-safe skillet, transfer to a baking dish before broiling.

Storage

Store leftovers covered in the skillet or transferred to an airtight container in the refrigerator for up to 5 days. To reheat, microwave portions or bake in a 350ºF oven until warmed through, about 10-15 minutes.