spinich artichoke ravioli casserole

By dcarriger56

Ingredients

• 25 oz. frozen ravioli (cheese or meat-stuffed)
• 8 oz. fresh baby spinach, chopped
• 1 (16 oz.) can artichoke hearts, drained and diced
• 2 cups Alfredo cream sauce
• 1 1/2 cups Italian cheese blend, shredded, divided
• 1/3 cup low-sodium chicken broth
• 1/4 cup pesto sauce

Details

Servings 6
Preparation time 45mins
Cooking time 45mins
Adapted from 12tomatoes.com

Preparation

Step 1

When it comes to Italian cuisine we can easily get stuck in a red sauce rut. Don’t get us wrong, we love our meaty marinaras, but sometimes it’s nice to mix things up. Our Spinach & Artichoke Ravioli Casserole is the perfect way to branch out and try creamier Italian fare. Loaded with herby pesto, luscious Alfredo, fluffy pasta pillows, and gooey cheese, this dish is bursting with scrumptious flavors.

45 minutes to prepare, Serves

1 1/2 cups Italian cheese blend, shredded, divided

Preheat oven to 375º F.

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.

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.

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