| | Pasta | | Spinich-Ravioli Bake (print) | | Provided By: Kelly | | Description: One of our favorites | | Ingredients | 1 (6 oz) package fresh baby spinach, thoroughly washed
½ cup refrigerated pesto sauce
1 (15 oz) jar Alfredo sauce
¼ cup vegetable or chicken broth
1 (25 oz) package frozen cheese filled ravioli (do not thaw)
1 cup shredded Italian cheese blend
| | Directions | -Preheat oven to 375°
-Chop Spinach and toss with pesto in a medium bowl.
-Combine Alfredo sauce and broth. Spoon about a third of the mixture into a lightly greased baking dish ( I use foil pans).
-Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach layer.
-Repeat layers, top with remaining Alfredo sauce.
-Bake at 375° for 30 minutes. Remove from oven and sprinkle with cheese. Bake 5 minutes more or until hot and bubbly. | | Notes | | |
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