Spinach and artichoke ravioli bake

Ingredients

Check items as you go.

• 16 oz fresh spinach, chopped
• 1 16 oz can artichoke hearts, diced
• 2 tbsp pesto
• 2 cups alfredo sauce
• ¼ cup chicken broth
• 25 oz frozen ravioli
• 1 cup italian cheese blend, shredded

Method

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 the 9x13 baking dish

4. Top with half of of the spinach mixture

5. Lay half of 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 for 3-5 minutes or until cheese has melted and browned

10. Serve hot and enjoy!