Spinach and Artichoke Ravioli Bake
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
Author: The Cooking Jar
Serves: 6
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
Instructions
- 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
Notes
Alfredo sauce (2 cups):
Ingredients:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated
Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix
Inspired by Betty Crocker
Ingredients:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated
Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix
Inspired by Betty Crocker
