This One-Pan Pasta Dinner Tastes Just Like Spinach Artichoke Dip

And it’s ready in under half an hour.

By
Rebecca Fennel
Rebecca Fennel
Rebecca Fennel
Rebecca Fennel is a Tulsa-based recipe developer, videographer, and social media consultant originally from Boston, Massachusetts. Rebecca now runs a boutique marketing agency for food influencers and brands, serving as a consultant and content creator for accounts like Brocc Your Body and Broma Bakery.
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Published October 07, 2025
Rebecca Fennel
Cheesy spinach and artichoke ravioli cooked in a pan with a wooden spoon

Simply Recipes / Alexandra Shystman

Spinach artichoke dip always hits. It’s creamy and satisfying and pairs with just about any dipper—raw veg, tortilla chips, crackers, you name it. Sadly, I can’t always justify eating dip for dinner, so I adapted this classic appetizer into an easy, quick meal that you can customize as much or as little as you want.

Your everyday spinach artichoke dip obviously includes spinach and artichoke hearts, but it’s the creamy base that keeps me coming back for just one more bite. And then one more. (No, really, just this last bite.) We have cream cheese to thank for that, which is usually accompanied by melty mozzarella and nutty parmesan for good measure.

For this one-pan dinner adaptation, I added all that good stuff, plus one of my favorite weeknight heroes to bulk it up: store-bought ravioli. It cooks in just a few minutes, and it’s one of those ingredients that can hang tight in your fridge for a couple weeks until you’re ready to use it.

Baked spinach artichoke ravioli in a skillet topped with melted cheese

Simply Recipes / Alexandra Shystman

How To Make My Spinach Artichoke Ravioli

To make this dish, you’ll begin by building flavor. Start by sautéeing minced garlic in melted butter until your kitchen is filled with that signature savoriness that tells everyone the cooking has commenced. Add chopped marinated artichoke hearts for that signature tang, followed by a block of cream cheese. As you stir, the cream cheese melts—along with all your worries from the day.

When you add the broth to the creamy artichoke mixture, it might look like a lot of liquid at first, but once you add the ravioli and spinach, the entire dish becomes the perfect bubbling consistency of a casserole. After a few minutes of wilting the spinach and cooking the ravioli, it’s time to add more cheese. Then, pop it in the oven under the broiler and, whatever you do, don’t get distracted. Pull it out after just a few minutes once the cheese is melted and beautifully golden brown, but not burnt. That crispy, cheesy crust might be my favorite part!

Whether you’re whipping up this riff on the famous dip for family dinner or as a game-day crowd-pleaser, the result is the same: A satisfying, easy, quick dish with maximum flavor and minimal cleanup.

Spinach and artichoke ravioli in a creamy sauce served in a pan and on a plate

Simply Recipes / Alexandra Shystman

Ingredient Tips

  • I like to use cheese ravioli in this recipe—the more cheese the better, am I right?—but you could use any fresh packaged ravioli you like. Swap in a meat-filled ravioli if you have meat lovers in your house or just want a bit of protein. Use the fresh kind from the refrigerated section at the grocery store for best results.
  • A combination of three cheeses gives you the ideal consistency and flavor for this dish: cream cheese for creaminess, low-moisture mozzarella for melty stretch, and salty, nutty grated parmesan for extra cheesy flavor.

Grab Some More Packages of Pasta

Spinach Artichoke Ravioli

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 to 6 servings
Cook Mode (Keep screen awake)

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

Method

  1. Sauté the garlic:

    Heat a large, deep, oven-safe skillet over medium heat. Melt the butter, then sauté the minced garlic until fragrant, 1 to 2 minutes.

  2. Make the sauce:

    Add the chopped artichoke hearts and cook until they’re slightly softened, about 2 minutes. Add the cream cheese and use a wooden spoon to break it up and stir until it starts to melt. Stir in the broth, salt, and pepper. Raise the heat to medium-high and bring the sauce to a low boil.

  3. Cook the ravioli:

    Add the ravioli to the pan and use a spoon to nestle it into the sauce. Cook until the ravioli is tender, about 4 minutes.

    Meanwhile, set an oven rack about 6 inches from your oven’s broiler element and preheat the broiler on high.

  4. Add the spinach and cheese and broil:

    Stir the chopped spinach into the sauce until fully incorporated and slightly wilted. Sprinkle the mozzarella and parmesan cheeses evenly over the top of the ravioli.

    Carefully transfer the skillet to the oven and broil, watching carefully, until the cheese is melted and golden brown, 2 to 3 minutes.

  5. Serve:

    Let cool for 5 minutes before serving, seasoning to taste with more salt and pepper and topping with red pepper flakes , if desired.

    Leftovers can be stored either in the skillet, covered with foil, or in an airtight container in the refrigerator for up to 5 days. To reheat, microwave or bake the ravioli in a 350ºF oven until warmed through.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
461 Calories
31g Fat
29g Carbs
18g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 461
% Daily Value*
Total Fat 31g 40%
Saturated Fat 16g 80%
Cholesterol 84mg 28%
Sodium 1308mg 57%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 18g
Vitamin C 10mg 49%
Calcium 324mg 25%
Iron 2mg 12%
Potassium 400mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.