Spinach, Mushroom and Artichoke Ravioli Bake

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.

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