Ingredients
1/2
cup whipping cream
1
package (20 oz) refrigerated cheese-filled ravioli
2
medium tomatoes, seeded, chopped (about 1 1/2 cups)
1 1/2
cups packed fresh baby spinach leaves
3
tablespoons basil pesto
1/4
cup shredded Cheddar-Monterey Jack cheese blend (1 oz)
Preparation
Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
In small saucepan, heat cream to simmering. Meanwhile, in large bowl, toss ravioli, tomatoes, spinach and pesto. Pour warm cream over mixture and toss to coat. Spoon into casserole. Sprinkle with cheese.
Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.
