INGREDIENTS
5 oz. fresh baby spinach, chopped
1 can (16 oz.) artichoke hearts, diced
2 tablespoons pesto
2 cups Alfredo sauce
¼ cup vegetable/chicken broth
25 oz. frozen ravioli
1 cup Italian cheese blend, shredded
INSTRUCTIONS
- Combine spinach, artichoke and pesto and mix well
- In a separate bowl, combine Alfredo sauce and broth
- Spread ⅓ of the Alfredo sauce on the bottom of a 9×13 baking dish
- Top with half the spinach mixture
- Lay half the ravioli in a single layer over the spinach
- Repeat layers once more
- Finish up with the remaining ⅓ Alfredo sauce
- Bake uncovered at 375 degrees for 30 minutes
- Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes
- Dish and serve hot
NOTES
Alfredo sauce (2 cups):
Ingredients:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated
Instructions:
- Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
- Season with salt and pepper to taste
- Add the Parmesan cheese in portions and stir to mix
Original recipe visit: Spinach and Artichoke Ravioli Bake @ thecookingjar.com