Cheesy Baked Ravioli

By debbreck

Ingredients

• 1 1/4 cup(s) fresh baby spinach
• 1 1/2 cup(s) marinara sauce
• 1 ounce(s) sun-dried tomatoes (not in oil), diced (about 1/4 cup)
• 3/4 cup(s) shredded part-skim mozzarella cheese
• 2 tablespoon(s) grated Parmesan cheese
• 12 ounce(s) (large) cheese ravioli

Preparation

Step 1

Heat oven to 425 degrees F.

Put spinach in a colander in the sink. Mix marinara sauce and sun-dried tomatoes together in a large bowl. In a smaller 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 to 2 minutes. Drain ravioli over spinach to wilt.

Add ravioli and spinach to marinara mixture. Lay down enough ravioli to cover the bottom of a 9- by 1 1/2-inch gratin dish (or bake in individual 4 1/2- to 5-inch 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 to 12 minutes.