Directions
- PREHEAT oven to 350°F. Prepare frozen spinach and ravioli according to each package directions. Drain both and set aside.
- MIX spinach and brucshetta in a small bowl. Blend Alfredo sauce, pesto and vegetable broth in a separate bowl.
- LAYER ravioli, spinach mixture, Alfredo mixture and Parmesan cheese (reserve 1/4 cup for topping) in a greased casserole dish. Alfredo sauce should be the top layer.
- BAKE for 25-30 minutes, top with remaining cheese and continue baking for 10 additional minutes. Remove from oven and allow to sit for 10 minutes prior to serving.
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Spinach Ravioli Casserole
Most of the ingredients in this recipe are prepared items, but no one will guess how quickly this fancy dish comes together.
Servings
Servings
Ingredients
- 1 (10 oz.) package frozen Pictsweet Farms Baby Leaf Spinach
- 1 (20 oz.) package refrigerated cheese filled ravioli
- 1/2 cup roasted red pepper brucshetta
- 1 (15 oz.) jar Alfredo sauce
- 1/3 cup pesto
- 1/4 cup vegetable broth
- 1 cup Parmesan cheese, shredded
Directions
- PREHEAT oven to 350°F. Prepare frozen spinach and ravioli according to each package directions. Drain both and set aside.
- MIX spinach and brucshetta in a small bowl. Blend Alfredo sauce, pesto and vegetable broth in a separate bowl.
- LAYER ravioli, spinach mixture, Alfredo mixture and Parmesan cheese (reserve 1/4 cup for topping) in a greased casserole dish. Alfredo sauce should be the top layer.
- BAKE for 25-30 minutes, top with remaining cheese and continue baking for 10 additional minutes. Remove from oven and allow to sit for 10 minutes prior to serving.