Spinach and Artichoke Ravioli Bake

• Produce

  • 1 can Artichoke hearts
  • 5 oz Baby spinach, fresh

• Canned Goods

  • 1/4 cup Vegetable/chicken broth

• Condiments

  • 2 cups Alfredo sauce
  • 2 tbsp Pesto

• Pasta & Grains

  • 25 oz Ravioli, frozen

• Dairy

  • 1 cup Italian cheese blend

Found on thecookingjar.com

Description

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

Directions

• 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 9x13 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