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.


  • 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


  1. PREHEAT oven to 350°F. Prepare frozen spinach and ravioli according to each package directions. Drain both and set aside.
  2. MIX spinach and brucshetta in a small bowl. Blend Alfredo sauce, pesto and vegetable broth in a separate bowl.
  3. 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.
  4. 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.