Spinach and Artichoke Ravioli Bake

The first time I had ravioli, I framed them for muscles pillows. They are very fun! So today we are going ravioli in a pasta bake, troubled in rich, creamy Alfredo sauce and layered with a spinach and artichoke pesto mixture.

Oh and cheese. A six Italian cheese blend of Mozesarella, Smoked Prowlone, Romano, Fontina, Aciago and Parmesan Paneer. And do not stay away from all the fancy names, you can find a pack of this pre-mixed chopped cheese in the dairy section of the grocery store. There is no need to go deli acele!

The great thing about this is that it looks like a lot of work, it really is not. Most of the goods can be purchased pre-made. From frozen ravioli, Jarde Alfredo Sauce (although I've included how to make Alfredo sauce from scratch in notes) and artichoke heart requires just some dicing in a can. really easy.

I did a bit different to frozen frozen ravioli slightly. Some of them climbed together so it was necessary. As a precaution, since the spinach contains high water content and I did not want my bake with water, so I sauce the stove top until it is cooked. There is not much for this. Saucepan, some heat and some baby spinach. You can cut off your spinach or leave them.

It turned out that my fears were disappointing because there was very little water out. You can cook them down or use them. The spinach is mixed with chopped artichoke hearts and some insects. This part is very easy.

Add a little broth to Alfredo sauce, a vegetable broth, which does not keep it for vegetarian or chicken broth. This is because the sauce can spread smoothly in the casserole. Then it's taking time!

Sauce, spinach mixture, ravioli Rinse and repeat one more time with the last layer of Alfredo sauce. Bake for 30 minutes and cover with cheese that I mentioned earlier and boil for about 3 to 5 minutes until melted.

Then we enjoy!

Some More Recipes:

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• One Pot Orzo with Shrimp and Feta
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Spinach and Artichoke Ravioli Bake-

INGREDIENT:

• 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.

STEPS:

1. Mix spinach, artichoke and paste together thoroughly
2. In a separate bowl, mix Alfredo sauce and broth
3. Spread 1/3 of Alfredo Sauce under 9 × 13 baking dish
4. Top with half spinach mixture
5. Put half ravioli in a layer on the spinach
6. Repeat layers once more
7. Finish with the remaining 1/3 Alfredo sauce
8. Bake is open at 375 degrees for 30 minutes
9. Sprinkle with 450 grams of cheese and broth for 3-5 minutes
10. Dish and serve hot.

NOTES:

• Alfredo Sauce (2 cups):
• material:
• 8 teaspoons butter
• 1 cup heavy cream
• salt and pepper to taste
• 2 cups Parmesan cheese, fresh grated.

Melt the butter over medium heat, pour it in a heavy cream. Shake to combine

Season with salt and pepper to taste

Add Parmesan cheese to parts and stir to mix.

Recipe Video:

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