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Baked Pesto Ravioli

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Baked Pesto Ravioli
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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A delicious vegetarian pasta casserole, our Baked Pesto Ravioli includes fresh spinach and tomatoes and can be ready in just 25 minutes.

Ingredients

1/2
cup whipping cream
1
package (20 oz) refrigerated cheese-filled ravioli
2
medium tomatoes, seeded, chopped (about 1 1/2 cups)
1 1/2
cups packed fresh baby spinach leaves
3
tablespoons basil pesto
1/4
cup shredded Cheddar-Monterey Jack cheese blend (1 oz)

Directions

  • 1 Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  • 2 In small saucepan, heat cream to simmering. Meanwhile, in large bowl, toss ravioli, tomatoes, spinach and pesto. Pour warm cream over mixture and toss to coat. Spoon into casserole. Sprinkle with cheese.
  • 3 Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.
Tips  

Substitute cheese-filled tortellini for the ravioli for a change of pace.

If your store doesn’t carry the family-size packages of ravioli, use 3 (9-oz) packages.

Top this casserole with Italian cheese blend or your favorite shredded cheese.

Nutrition Information 
No nutrition information available for this recipe
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