Saturday, May 7, 2016

Spinach and Ravioli Lasagne

Would you believe this is a 30-minute meal?

The Pillsbury kitchens have developed this awesome recipe that is so quick and easy, even beginner cooks will appear to be experienced in the kitchen and impress their dinner guests.  Add a salad and a crusty loaf of bread and you are good to go!

One of my favorite convenience foods is frozen ravioli.  We always keep it in the freezer for meals or snacks. Of all my favorite snacks and/or quick meals, frozen ravioli pan fried with butter and garlic is one of my favorites.  Simple and easy.  You must try them if you haven't yet.

Everyone seems to love italian pasta meals . . . try this one today.  It is a versatile recipe, so add your own spin . . . like adding italian sauce, which is what I am going to try out.  Happy cooking!


1 bag (6 oz) fresh baby spinach leaves, chopped

1/3 cup refrigerated basil pesto 
1 jar (15 oz) Alfredo pasta sauce
1/4 cup vegetable or chicken broth
1 package (25 oz) frozen cheese-filled ravioli (do not thaw)
1 cup shredded Italian cheese blend (4 oz)
Chopped fresh basil leaves, if desired
Paprika, if desired


Preheat oven to 375°F. 

Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

Toss spinach and pesto 
in a medium bowl

Mix Alfredo sauce and broth in another bowl

Add one-third of sauce mixture (about 1/2 cup) into baking dish and top with half of spinach mixture. 

Add half of ravioli in single layer over spinach mixture. 

Repeat layers. 

Top with remaining sauce mixture.

Bake uncovered for 30 minutes. 

Sprinkle with cheese. 

Bake 5 minutes longer or until bubbly. 

Garnish with basil and paprika.

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