Description

This One-Pan Pasta Dinner captures the creamy, tangy flavors of spinach artichoke dip in a comforting, easy-to-make ravioli dish. Featuring marinated artichoke hearts, fresh spinach, and a luscious cheese sauce all cooked in a single skillet, this meal is perfect for a quick weeknight dinner with minimal cleanup.

Ingredients

Scale

Main 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

Sauté the garlic: Heat a large, deep, oven-safe skillet over medium heat. Melt the butter, then add the minced garlic and sauté until fragrant, about 1 to 2 minutes.
Make the sauce: Add the chopped artichoke hearts to the skillet and cook until slightly softened, approximately 2 minutes. Add the cream cheese and use a wooden spoon to break it up and stir continuously until it begins to melt. Pour in the vegetable or chicken broth, then season with salt and freshly ground black pepper. Increase the heat to medium-high and bring the sauce to a low boil.
Cook the ravioli: Nestle the refrigerated ravioli into the sauce using a spoon, making sure they are evenly spaced. Cook the ravioli until tender, about 4 minutes, allowing them to absorb the flavors of the sauce.
Add spinach and cheese, then broil: Stir the chopped baby spinach into the sauce until fully incorporated and slightly wilted. Sprinkle the shredded mozzarella and grated parmesan cheeses evenly over the top of the ravioli. Carefully transfer the oven-safe skillet to an oven rack positioned about 6 inches from the broiler element. Preheat your broiler on high and broil the dish until the cheese melts and turns golden brown, approximately 2 to 3 minutes. Watch carefully to avoid burning.
Serve: Remove the skillet from the oven and let the dish cool for about 5 minutes. Season to taste with additional salt and pepper if desired. Optionally, sprinkle with red pepper flakes before serving for a spicy kick.

Notes

Use an oven-safe skillet to allow for broiling directly in the pan, simplifying cleanup.
Leftovers can be stored covered in the skillet or an airtight container in the refrigerator for up to 5 days.
Reheat leftovers by microwaving or baking in a 350°F oven until warmed through.
Feel free to substitute vegetable broth for chicken broth to keep the dish vegetarian.
Adjust seasoning and red pepper flakes according to your heat preference.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: one-pan pasta, spinach artichoke dip recipe, ravioli dinner, easy pasta recipe, stovetop pasta, vegetarian pasta dish