spinich artichoke ravioli

By bjlazyl

Ingredients

• 5 oz. fresh baby spinach, chopped
• 1 can (16 oz.) artichoke hearts, diced
• 2 tablespoons pesto
• 2 cups Alfredo sauce
• 1/4 cup vegetable/chicken broth
• 25 oz. frozen ravioli
• 1 cup Italian cheese blend, shredded

Preparation

Step 1

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

Instructions