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Originally shared on the web 01/31/2013

6 oz. pkg. fresh baby spinach
1/3 c. pesto sauce
15 ox. jar Alfredo sauce
1/4 c. vegetable broth
25 oz. pkg. frozen cheese-filled ravioli (do not thaw)
1 c. shredded Italian 6 cheese blend
Garnish: chopped fresh basil and paprika

Chop spinach and toss with pesto in a medium bowl. Combine Alfredo sauce and vegetable broth. Spoon 1/3 of Alfredo sauce mixture (about 1/2 cup) into a lightly greased 2 quart or 11”x7” 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. Remove from oven and sprinkle with shredded cheese. Bake 5 minutes, until hot and bubbly. sprinkle with basil and paprika Serves 6 to 8.