Ingredients
1
bag (6 oz) fresh baby spinach leaves, chopped
1/3
cup refrigerated basil pesto
1
jar (15 oz) Alfredo pasta sauce
1/4
cup vegetable or chicken broth
1
package (25 oz) frozen cheese-filled ravioli (do not thaw)
1
cup shredded Italian cheese blend (4 oz)
Chopped fresh basil leaves, if desired
Paprika, if desired
Preparation
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.
