3 oz. fresh baby spinach, chopped
1 jar (4 oz.) marinated artichoke hearts, rough chopped
4 large crimini mushrooms, thinly sliced
2 tablespoons Melissa's Basil Pesto
Few gratings fresh nutmeg
1 jar Paul Newman's Alfredo sauce
¼ cup chicken broth
18 frozen ravioli
1 cup Italian cheese blend, shredded
In a medium bowl, combine spinach, artichoke, and pesto, and mix well; set aside. In a large bowl, whisk together Alfredo Sauce and chicken broth. Spread ⅓ of the Alfredo sauce on the bottom of an 8”×8” baking dish. Top with half the spinach mixture. Lay half the ravioli in a single layer over the spinach. Repeat layers again. Finish up with the remaining Alfredo sauce. Bake uncovered at 375°F for 30 minutes. Sprinkle with cheeses and broil at 450°F for 3-5 minutes. Serve.