Serves 6-8 / Prep Time:10 / Cook Time: 35 min* / Source: Southern Living
*To reduce cook time, see alternate microwave directions below
This casserole dish uses convenience items like store-bought pesto and Alfredo sauces, and frozen ravioli, to deliver a delicious main dish with little time and effort on your part
Ingredients
1 (6-oz.) package fresh baby spinach
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable or chicken broth
1 (25-oz.) package frozen cheese-filled ravioli
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Oven Directions
- Preheat oven to 375°. Wash and chop spinach, and toss with pesto in a medium bowl.
- Combine Alfredo sauce and broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of still frozen ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining one-third of Alfredo sauce.
- Bake 30 minutes. Remove from oven, and sprinkle with shredded cheese.
- Bake 5 minutes or until hot and bubbly. Garnish, if desired.
Microwave Directions
- Wash and chop spinach, and toss with pesto in a medium bowl.
- Place ravioli in a microwave-safe bowl or dish and defrost to room temperature.
- Combine Alfredo sauce and broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a 2-qt. microwave-safe dish. Top with half of spinach mixture. Arrange half of thawed ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining one-third of Alfredo sauce.
- Microwave on high 5 minutes. Use a spoon to lightly separate ingredients. Microwave another 5 minutes or until heated through.
- Sprinkle with shredded cheese and microwave 1-2 minutes more, until cheese melts. Garnish, if desired.
