Spinach And Artichoke Ravioli Bake

Spinach And Artichoke Ravioli Bake


Ingredients:
5 oz. fresh baby spinach, chopped
1 can (16 oz.) artichoke hearts, diced
2 tablespoons pesto
2 cups Alfredo sauce
1/4 cup vegetable/chicken broth
25 oz. frozen ravioli
1 cup Italian cheese blend, shredded
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Instructions:
  • Combine spinach, artichoke and pesto and mix well
  • In a separate bowl, combine Alfredo sauce and broth
  • Spread 1/3 of the Alfredo sauce on the bottom of a 9×13 baking dish

  • For Full Instruction: thecookingjar.com

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