Baked Pesto Alfredo Ravioli

Baked Pesto Alfredo Ravioli
Makes 6-8 servings

1 (25 oz.) bag of frozen ravioli
1 (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 sauce
3 T. pesto
Parmesan cheese, for sprinkling
Dried parsley, for sprinkling (I just think it makes it prettier!) :)

  1. Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
  2. Mix the alfredo sauce and pesto together.
  3. 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.
  4. 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.

Recipe from, slightly adapted from Tasty Kitchen