Veggie Ravioli Bake
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 509
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 53
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 24
- Cholesterol
- 71
- Sodium
- 1397
- Total: 40 min
- Active: 15 min
Ingredients
Two 10-ounce packages prepared cheese ravioli
4 cups baby spinach
One 24-ounce jar vodka sauce
One 5-ounce jar pesto
2 cups grated mozzarella
Directions
- Preheat the oven to 400 degrees F.
- Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach.
- Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve.