Baked Pesto Alfredo RavioliMakes 6-8 servings 1 (25 oz.) bag of frozen ravioli1 (26 oz.) jar of marinara sauce (The better sauce you use, the better it will taste!)2 cups shredded mozzarella cheese (I used six cheese Italian.)1/2 (15 oz.) jar of alfredo sauce3 T. pestoParmesan cheese, for sprinklingDried parsley, for sprinkling (I just think it makes it prettier!) :)
- Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
- Mix the alfredo sauce and pesto together.
- Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce, half of the alfredo sauce and pesto, and half of the mozzarella cheese. Repeat layers once: ravioli, remaining pasta sauce, remaining alfredo sauce and pesto, and remaining mozzarella cheese. Sprinkle with Parmesan cheese and dried parsley.
- Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center.* Let stand for 10 minutes before serving.
*I like to turn the oven on broil for the last 2-3 minutes to make the cheese nice and bubbly and a little bit crispy.