Yields: 6 to 8 servings
1 (6oz.) pkg. fresh baby spinach
1/3 cup prepared pesto sauce
1 (15oz.) jar Alfredo sauce
¼ cup chicken broth
1 (25oz.) pkg. frozen cheese filled ravioli
1 cup Italian blend cheese
~ Coarsely chop spinach and toss with pesto in a medium bowl. In another bowl combine Alfredo sauce and chicken broth.
~ In a 11 x 7-inch baking dish spoon about 1/3 of the Alfredo sauce in the bottom and top with ½ of the spinach mixture. Arrange ½ of the ravioli in a single layer over the spinach mixture. Repeat layers ending with Alfredo sauce.
~ Bake at 375 degrees for 30 minutes. Remove from oven and sprinkle with shredded cheese. Bake an additional 5 minutes.