Cheesy ravioli alfredo bake with spinach and bacon is rich, creamy, and the perfect pasta lover’s meal for busy nights.
That man right there on that package of ravioli? ^^ That’s Mr. Giovanni Rana. I met him and his family and they taught me and my mother how to make pasta. My technique needs a little work, but my mother was a natural (of course. The woman can seriously COOK.) and for a second there I thought they might hire her to stay on as a permanent pasta maker.
I learned (and ate!) so much on the trip, but the one thing that struck me more than anything else, is that Giovanni Rana is all about family. Giovanni Rana is rooted in tradition and inspires people to gather around the family table to enjoy a delicious meal together. My mother and I brought back what we learned and have been cooking up a pasta storm for the rest of the family. You’d think after a week straight of ravioli and tortellini morning noon and night, we’d be burnt out, but nope! We can’t get enough, and neither can my husband, twin toddler kidlets, and all of my siblings. (I have eight siblings soooooo, yeah. We’re going through a lot of pasta around here.)
This ravioli alfredo bake is something I was inspired to make while on the trip and it’s the first thing that happened in my kitchen when I got home. You can’t go wrong with a rich and creamy white alfredo sauce, especially when you bring in some spinach and bacon – YUM. All of that saucy goodness wrapped around the tastiest super light and soft, 4 cheese ravioli pasta. This meal is the ultimate for pasta lovers and is ready in about 40 minutes. From the Giovanni Rana family, to my family, to yours – this will be your new favorite weeknight dish.
- 2 10-ounce packages Giovanna Rana 4 Cheese Ravioli
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons flour
- 3 cups milk or heavy cream (fat free half and half is my favorite for this recipe)
- 1 cup shaved or shredded parmesan cheese, divided
- salt and pepper, to taste (I used about 1 teaspoon salt and ½ teaspoon pepper)
- 2 cups packed baby spinach
- 4 strips bacon, cooked and chopped
- grated parmesan cheese, for topping
- fresh basil or thyme, for garnish (optional)
- Preheat oven to 375 degrees and grease a medium casserole dish.
- In a large sauce pan melt butter over medium-high heat. Stir in garlic until fragrant. Sprinkle flour into the pan and stir. Gradually whisk milk into the pan until completely combined and mixture is smooth.
- Stir ⅔ cup parmesan cheese, salt, and pepper into the sauce and stir until cheese is melted and combined with sauce. Stir in spinach and bacon and continue to stir until spinach is softened.
- Toss the ravioli in the sauce, then pour past and sauce into your prepared casserole dish. Top with remaining ⅓ cup parmesan cheese. (I added additional bacon for garnish, this is completely optional!)
- Cover the dish with foil and bake for 15-20 minutes until sauce is bubbly and pasta is hot throughout. Switch oven to broil. Cook, uncovered, another 5 minutes until cheese on top begins to brown slightly.
- Sprinkle grated parmesan cheese over the top and garnish with fresh basil or thyme. Serve hot.
This recipe is in partnership with Giovanni Rana.