Spinach Artichoke Ravioli Bake
Description
Who needs labor intensive lasagna when you can easily make this ravioli bake? It's ready in less than an hour and so wonderfully delicious. The cheese ravioli is baked in a rich, creamy sauce with lots of cheese, spinach and artichoke hearts.
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, chopped
2 c. frozen spinach, defrosted and chopped
freshly squeezed juice of 1/2 a lemon
1/2 t. red pepper flakes, optional
2 lb. frozen cheese ravioli
Kosher salt
freshly ground black pepper
2 T. freshly chopped parsley
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 in the flour; cook until mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly; bring mixture to a simmer; stir in cream cheese, 2/3 c. Mozzarella and the Parmesan cheese. Simmer until sauce thickens slightly, about 2 - 3 minutes. Fold in artichoke hearts and spinach; add lemon juice and red pepper flakes; season with salt and pepper. Remove from heat.
Spread a thin layer of the sauce into the bottom of a 9x13 inch baking dish. Lay ravioli in a single layer in the bottom of the dish; top with half of the sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining cheese.
Bake 30 minutes or until sauce is bubbling and ravioli is tender. If wanting the top to be golden, broil on high for 2 - 3 minutes.
Serve garnished with parsley.
8 servings.