Spinach and Artichoke Ravioli Bake

I love anything spinach/artichoke related, so this sounded really yummy. Then I saw that there was also pesto in it and I got nervous. I also love pesto, but combining it with spinach/artichoke definitely seemed weird. Turns out that there was no reason be worried - it was delicious! Here's the recipe:

PREP TIME

10 mins

COOK TIME

35 mins

TOTAL TIME

45 mins

Author: The Cooking Jar

Serves: 6

INGREDIENTS

• 5 oz. fresh baby spinach, chopped
• 1 can (16 oz.) artichoke hearts, diced
• 2 tablespoons pesto
• 2 cups Alfredo sauce
• ¼ cup vegetable/chicken broth
• 25 oz. frozen ravioli
• 1 cup Italian cheese blend, shredded

INSTRUCTIONS

1. Combine spinach, artichoke and pesto and mix well
2. In a separate bowl, combine Alfredo sauce and broth
3. Spread ⅓ of the Alfredo sauce on the bottom of a 9x13 baking dish
4. Top with half the spinach mixture
5. Lay half the ravioli in a single layer over the spinach
6. Repeat layers once more
7. Finish up with the remaining ⅓ Alfredo sauce
8. Bake uncovered at 375 degrees for 30 minutes
9. Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes
10. Dish and serve hot

NOTES

Alfredo sauce (2 cups):
Ingredients:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated

Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix

I just used store bought Alfredo sauce to save time. I can't remember for the life of me what kind of ravioli I used! I think maybe a beef kind? Or maybe just cheese. Sheesh. I don't think it matters too much though.

And like I said, this is good! It also makes great leftovers!