SPINACH AND ARTICHOKE RAVIOLI BAKE.

What You'll Need

• 5 oz. fresh baby spinach, chopped
• 1 can (16 oz.) artichoke hearts, diced
• 2 tablespoons pesto
• 2 cups Alfredo sauce
• ¼ cup vegetable/chicken broth
• 25 oz. frozen ravioli
• 1 cup Italian cheese blend, shredded

How to Make It

1. Combine spinach, artichoke and pesto and mix well
2. In a separate bowl, combine Alfredo sauce and broth
3. Spread ⅓ of the Alfredo sauce on the bottom of a 9x13 baking dish
4. Top with half the spinach mixture
5. Lay half the ravioli in a single layer over the spinach
6. Repeat layers once more
7. Finish up with the remaining ⅓ Alfredo sauce
8. Bake uncovered at 375 degrees for 30 minutes
9. Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes
10. Dish and serve hot

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