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Spinach-Ravioli Bake

By Kimi Coupe


1 (6oz.) pkg. fresh baby spinach, washed if needed

1/3 c. refrigerated pesto sauce

1 (15 oz.) jar Alfredo sauce

1/4 c. chicken or vegetable broth

1 (25 oz.) pkg. frozen cheese-filled ravioli (do not thaw)

1 c. (4 oz.) shredded Italian six-cheese blend

optional garnishes after baking - paprika and chopped fresh basil



Preheat oven to 375 degrees.  Chop spinach and toss with pesto in a medium bowl. 

Combine Alfredo sauce and broth.  Spoon one third of the sauce mixture (about 1/2 c.) into a lightly greased 2.2 qt. or 11x7 " baking dish. 

Top with half of the spinach mixture.  Arrange half of the ravioli in a single layer over the spinach.  Repeat layers once.

Top with remaining Alfredo sauce.  Bake for 30 minutes.  Remove from oven and sprinkle with shredded cheese.  Return to oven for 5 minutes, or until hot and bubbly.  Garnish if desired.

Submitted by Ann Doyle, Finalist in the Favorite Italian Recipe Contest


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By Kimi Coupe
Categories:  Recipes
Keywords:  Recipes

About the Author

Kimi Coupe

Kimi Coupe

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