Spinach Ravioli Casserole

What better way to say hello to October and all the beautiful fall colors than a warm delicious pasta bake. When you want to make a delicious yet easy casserole for family and friends, or even for me (my grandchildren), nothing hits the spot like a yummy casserole.

I hope this recipe will be a new favorite in your house.

You can use frozen ravioli or fresh. Both choices will be delicious.

Ingredients:

2 lbs of cheese, spinach or chicken & garlic stuffed ravioli

1 jar of prepared Alfredo Sauce. I happen to like Bertolli or Barilla brand

1 can artichoke hearts drained and diced

3 tablespoons of pesto

1/8 cup low sodium chicken stock or broth (bone broth) will work too

1 cup Italian cheese blend

8 oz. fresh baby spinach chopped

Directions:

Preheat oven 375 degrees

Mix the Alfredo sauce and the chicken stock together until creamy. In a large casserole dish spread 1/3 rd Alfredo sauce mixture onto the bottom.

Mix the spinach, pesto and artichokes together in a bowl. Spread a thin layer over the sauce.

Quick Tip - sauté the spinach in a little olive oil to release some of the water.

Top with a layer of ravioli.

Repeat the layers until all the ingredients are used.

Finish with a top layer of the Alfredo sauce mixture.

Sprinkle a thin or thicker layer if you prefer of the Italian cheese blend on top.

Bake for 30-35 minutes. Allow to cool for 3-5 minutes before serving.

ENJOY!