Baked Spinach and Artichoke Ravioli

Spinach Artichoke Ravioli Bake

INGREDIENTS

  • 5 oz. fresh baby spinach, chopped
  • 1 can (16 oz.) artichoke hearts, diced
  • 2 tablespoons CannaPesto
  • 2 cups Alfredo sauce
  • 1/4 cup vegetable/chicken broth
  • 25 oz. frozen ravioli
  • 1 cup Italian cheese blend, shredded

INSTRUCTIONS

  1. Combine spinach, artichoke and pesto and mix well
  2. In a separate bowl, combine Alfredo sauce and broth
  3. Spread 1/3 of the Alfredo sauce on the bottom of a baking dish
  4. Top with half the spinach mixture
  5. Lay half the ravioli in a single layer over the spinach
  6. Repeat layers once more
  7. Finish up with the remaining 1/3 Alfredo sauce
  8. Bake uncovered at 375 degrees for 30 minutes
  9. Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes

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