1 (6 oz) package fresh baby spinach
1/3 cup refrigerated pesto sauce (I use Santa Barbara Original basil pesto)
1 (15 oz) jar Alfredo sauce
1/4 cup vegetable or chicken broth
1 (25 oz) package frozen cheese filled ravioli (do not thaw)
1 cup shredded Italian six cheese blend
garnishes: chopped fresh basil, paprika
Directions:
Preheat oven to 375. Chop spinach. Toss with pesto in medium bowl.
Combine Alfredo and broth. Spoon 1/3 of alfredo mixture into a lightly greased 11 x 7 inch baking dish. Top with 1/2 of spinach mixture. Arrange half of frozen ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining alfredo sauce.
Bake at 375 for 30 minutes. Remove and sprinkle with shredded cheese. Return to oven for 5 minutes until cheese is hot and bubbly. Garnish if desired.
(Recipe from: S. Cannon)
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