Cheesy Baked Ravioli

By á-47

Ingredients

• 12 oz. large cheese ravioli
• 2 cups baby spinach
• 1 1/2 cups marinara sauce
• 1 oz. sun-dried tomatoes (not in oil) diced (about 1/4 cup)
• 3/4 cup shredded mozzarella cheese
• 2 Tbsp. shredded Parmesan cheese

Preparation

Step 1

Heat oven to 425 degrees.

Put spinach in a colander in the sink. Mix marinara sauce and sun-dried tomatoes together in a large bowl. In a small bowl, combine mozzarella and Parmesan.

Bring a large pot of salted water to a boil. Add ravioli and cook just until they float to the surface, 1-2 minutes. Drain over spinach to wilt.

Add ravioli and spinach to marinara mixture. Lay down enough ravioli to cover the bottom of a round 9x1 1/2" gratin dish (or bake in individual 4 1/2"-5" gratin dishes). sprinkle 1/3 of the cheese mixture on top. Repeat with remaining ravioli and cheese mixtures, finishing with the cheese on top.

Bake until hot and bubbly throughout, 10-12 minutes.