oz. frozen ravioli (cheese or meat-stuffed)
oz. fresh baby spinach, chopped
(16 oz.) can artichoke hearts, drained and diced
cups Alfredo cream sauce
cups Italian cheese blend, shredded, divided
cup low-sodium chicken broth
cup pesto sauce
Preheat oven to 375º F. In a medium bowl, toss together spinach and artichokes with pesto sauce until coated. Stir together Alfredo sauce and chicken broth in a separate bowl. Spread 1/3 Alfredo sauce mixture along the bottom of a 9x13-inch baking dish, then top with 1/2 spinach mixture. Layer half of ravioli evenly over spinach, then top with another layer of Alfredo sauce and spinach. Top with remaining ravioli, then cover with remaining Alfredo sauce and Italian cheese blend. Cover with foil, place baking dish in oven and bake for 15 minutes, then uncover and bake for another 15-20 minutes, or until cheese is melted and bubbly. Remove from oven and serve hot.