1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
How to Make It
Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted.
Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.
Delishious and Super Quick (if you follow the recipe, as is). It would be good with some chicken or sausage, for sure. But, it was really great without the added hassle of preparing any meat for it!! I added some finely chopped green peppers and onions to mine tonight!! The entire family ate a full plate, Even the Kids! It tastes like something you'd order from a restaurant. My only other substitutions were that I used the Buittoni Fresh Ravioli (Deli Dept Usually) - Family Size Portion 25 oz. And I used the Classico Basil Pesto (I would NOT have doubled - the 1/3 cup was plenty). I also used Fresh Spinach leaves - washed and torn into smaller pieces with the stems torn off. The only thing I did wrong this time, I ended up with a good handful of ravioli's leftover, that should have been in the casserole, because I was layering them nice and neatly in a single layer across the pan - don't do that!! Just throw them in...divided evenly between the layers! 2 Thumbs Up!