From 2008 Southern Living Annual Recipes
This was a winner...one that I'll definitely make again! It's a great five-ingredient casserole that's ideal for busy nights, since you don't even have to cook the pasta. It comes together easily and cooks in 30 minutes.
I liked the variation of using a white sauce instead of red, and the spinach-pesto mixture gave this dish a huge punch of flavor.
Baked pasta is my ultimate comfort food, and this recipe is a unique, delicious twist that's a new favorite.
1 (6-ounce) package fresh baby spinach
1/2 cup refrigerated pesto sauce
1/2 cup refrigerated pesto sauce
1 (15-ounce) jar Alfredo sauce
1 (25-ounce) package frozen cheese ravioli (not thawed)
1 cup shredded Italian six-cheese blend
Chop spinach and toss with pesto.
Spoon 1/3 of Alfredo sauce (about 1/2 cup) into a lightly greased 11x7 baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
Bake at 375 degrees for 30 minutes. Sprinkle with cheese and bake five more minutes.
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2 comments:
I can't believe I just found your blog and the first recipe I see is the one I am making for our Supper Club tonight! Too funny. Can't wait to make this and see how everyone likes it.
Just to let you know this was a HUGE hit with my Supper Club last night. DH liked it so much he asked me to make it again this week for the family.
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