Spinach Ravaloi Casserole

  • 1  (6-oz.) package fresh baby spinach, thoroughly washed
  • 1/3  cup  refrigerated pesto sauce
  • 1  (15-oz.) jar Alfredo sauce
  • 1/4  cup  vegetable broth*
  • 1  (25-oz.) package frozen cheese-filled ravioli (do not thaw)
  • 1  cup  (4 oz.) shredded Italian six-cheese blend
  • Garnishes: chopped fresh basil, paprika

Preparation

1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.

2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.

3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.

*Chicken broth may be substituted.

Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.

Southern Living, AUGUST 2008

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This entry was posted in Main Course, Pasta, SIDES, Uncategorized, Vegetable. Bookmark the permalink.

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