My fabulous sister, Leslie, shared this recipe, and it rocked our world!! The first time I served it the munchkins turn their noses up. One even said that it looked like "boogers". But being the brave souls they are they tried it: starting first with my oldest who tentatively put a bite in her mouth while her little sister waited for her to give the go ahead. And go ahead they did. They ate and ate and ate. They literally had stomach aches afterwards. And I must admit, I had to make myself stop eating it, too. Now it is our favorite dish!
1 bag of Baby Spinach
4 oz of Pesto (green kind) sauce
1-15 oz jar of Alfredo sauce (I use reduced fat)
1/4 cup. chicken broth
1 (18-20 oz) package of refrigerated or frozen ravioli
1/2 cup Italian cheese blend
Finely chop spinach and mix with pesto sauce. Mix Alfredo sauce with broth. Pour 1/3 of Alfredo mixture into bottom of 2 quart casserole dish. Spread half of spinach mixture on top of that. Then layer half of raviolis. Repeat layers. Top with remaining third of Alfredo mixture. Bake at 375 for 20 minutes. Add cheese to top and cook for another 5 minutes. Enjoy!!