Spinach and Artichoke Ravioli Bake

Spinach and Artichoke Ravioli Bake

Recipe by JanC
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes

Ingredients

  • 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
Spinach And Artichoke Ravioli Bake
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