Spinach and Artichoke Ravioli Bake
Spinach and Artichoke Ravioli Bake
Servings
6
servingsPrep time
10
minutesCooking time
35
minutesIngredients
5 oz. fresh baby spinach, chopped
2 cups Alfredo sauce
1/4 cup vegetable/chicken broth
25 oz. frozen ravioli
2 tablespoons pesto
1 can (16 oz.) artichoke hearts, diced
1 cup Italian cheese blend, shredded
Directions
- Combine spinach, artichoke and pesto and mix well
- In a separate bowl, combine Alfredo sauce and broth
- Spread 1/3 of the Alfredo sauce on the bottom of a 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 1/3 Alfredo sauce
- Bake uncovered at 375 degrees for 30 minutes
- Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes
