Spinach Artichoke Ravioli Bake
Description
This is such an easy meal to make and can be on your table in a little over 30 minutes. The ravioli are fluffy little pillow of goodness smothered in a wonderful, cheesy sauce. Serve it with a side salad and garlic toast or a crusty bread.
Ingredients
3 T. butter
2 cloves garlic, minced
3 T. flour
2 c. whole milk
2 T. cream cheese, softened
1 c. shredded mozzarella cheese, divided
1/4 c. freshly grated Parmesan cheese
14 oz. can artichoke hearts, drained and chopped
2 c. frozen spinach, defrosted and chopped
freshly squeezed juice of 1/2 lemon
1/2 t. red pepper flakes, optional
2 lb. frozen cheese ravioli
kosher salt, to taste
freshly ground black pepper, to taste
2 T. freshly chopped parsley, for garnish
Directions
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Preheat oven to 375 degrees.
Melt butter in a large skillet over medium heat; add garlic; cook until fragrant, about 30 seconds. Whisk flour into the butter and garlic; cook until mixture is bubbling and golden, about 1 minute. Gradually pour in milk, whisking constantly. Bring mixture to a simmer; stir in cream cheese, 2/3 c. mozzarella and Parmesan cheese. Let simmer until sauce thickens slightly, about 2 - 3 minutes. Fold in artichoke hearts and spinach; add lemon juice and red pepper flakes, if using; season to taste with salt and pepper. Remove from heat.
Spread a thin layer of prepared sauce onto the bottom of a 9 x 13 baking dish. Lay ravioli in a single layer in the bottom of the baking dish; top with half of the prepared sauce; repeat. Top with remaining cheese. Bake 30 minutes, until sauce is bubbling and ravioli are tender.
If wanting the top to be golden, broil on high for 2 - 3 minutes.
Serve, garnished with parsley.
8 servings.