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Ravioli Bake


A picture of a ravioli bake recipe

Picky eaters at home? They won't be able to resist this delicious ravioli bake that's loaded with vegetables.

Photo © Apryl Duncan
Moms struggle to get good food on the table that their children will actually eat. And when it comes to vegetables, kids can become particularly resistant even with the one-bite rule in effect. If you're tired of hiding food in your picky eater's favorites, this spinach and artichoke ravioli bake combines nutritious ingredients into a delicious recipe they'll devour at the dinner table. No screaming, crying or flying airplane spoons required.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 10 oz cooked chicken breasts
  • 2 packages of 8-9 oz. chicken ravioli combinations (chicken with mushroom, chicken with cheese, etc.)
  • 1 package baby spinach
  • 1 15 oz can of quartered artichoke hearts
  • 4 oz fresh mushrooms
  • 1/4 cup of cooked bacon
  • 8 oz shredded Italian blend cheese
  • 1 jar Alfredo sauce
  • 1/4 tsp pepper


Preheat oven to 400 degrees.

Chop chicken into bite-size pieces. Coarsely chop the baby spinach and artichoke hearts. Crumble your bacon into small pieces.

Add the chicken, spinach, artichokes, bacon, mushrooms and 1 cup of cheese to a large bowl. Blend the ingredients together and set aside.

Spread a thin layer of Alfredo sauce across the bottom of your 2-quart casserole dish. Add a layer of ravioli, just enough to cover the Alfredo sauce. Pour a thin layer of the chicken mixture on top of the ravioli.

Repeat the layers until you run out of ingredients. On the top layer, pour the remaining Alfredo sauce. Sprinkle some cheese and pepper to finish it off.

Bake for about 30 minutes or until the cheese is golden brown. Remove from oven and let it cool for 5 minutes before serving.

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