Spinach and Artichoke Ravioli Bake

The first time I had ravioli I likened them to fluffy meaty pillows. They’re so much fun! So today we’re going to have ravioli in a pasta bake of sorts, smothered in rich, creamy Alfredo sauce and layered with a spinach and artichoke pesto mix.

Oh and there’s cheese. A six Italian cheese blend of mozzarella, smoked provolone, romano, fontina, asiago and Parmesan cheese. And don’t be put off by all the fancy names, you can find a packet of this pre-mixed shredded cheese right in the dairy section of a grocery store.

THE RECIPE

INGREDIENTS

• 5 oz. fresh baby spinach, chopped
• 1 can (16 oz.) artichoke hearts, diced
• 2 tablespoons pesto
• 2 cups Alfredo sauce
• 1/4 cup vegetable/chicken broth
• 25 oz. frozen ravioli
• 1 cup Italian cheese blend, shredded

INSTRUCTIONS

1. Combine spinach, artichoke and pesto and mix well
2. In a separate bowl, combine Alfredo sauce and broth
3. Spread 1/3 of the Alfredo sauce on the bottom of a 9×13 baking dish
4. Top with half the spinach mixture
5. Lay half the ravioli in a single layer over the spinach
6. Repeat layers once more
7. Finish up with the remaining 1/3 Alfredo sauce
8. Bake uncovered at 375 degrees for 30 minutes
9. Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes
10. Dish and serve hot

This recipe and image adapted from: thecookingjar.com

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