Spinach, Mushroom, and Artichoke Ravioli Bake

This is one of those recipes that I found online, was taken in by the nice pictures, and thought I'd make it. Honestly, I didn't think it could possibly be any good. I figured that I was wasting both time and ingredients, but I made it anyway. The appeal? It looked easy. Some days “easy” is my only criteria. The original recipe I found here, but, as I tend to do, changed it up a bit. I could not believe how good it was.

I cut the recipe in half...sort of. I had half of a bag of frozen cheese ravioli, so used it in an 8" x 8" pan (no way would the 9" x 13" pan in the original recipe work under any circumstance). I used half the amount of fresh spinach, a small jar of marinated artichoke hearts (because they are much more flavorful), added some thinly sliced crimini mushrooms, and a jar of Paul Newman's Alfredo Sauce. This was the first time I'd ever used a jarred sauce, but I have faith in Paul. I also added a few gratings of fresh nutmeg because spinach always calls for nutmeg, no matter what.

Here is my version. It isn't pretty, but it sure is good!

Spinach, Mushroom, & Artichoke Ravioli Bake

3 oz. fresh baby spinach, chopped

1 jar (4 oz.) marinated artichoke hearts, rough chopped

4 large crimini mushrooms, thinly sliced

2 tablespoons Melissa's Basil Pesto

Few gratings fresh nutmeg

1 jar Paul Newman's Alfredo Sauce

¼ cup chicken broth

18 frozen ravioli

1 cup Italian cheese blend, shredded

In a medium bowl, combine spinach, artichoke, and pesto, and mix well; set aside. In a large bowl, whisk together Alfredo Sauce and chicken broth. Spread ⅓ of the Alfredo sauce on the bottom of an 8”×8” baking dish. Top with half the spinach mixture. Lay half the ravioli in a single layer over the spinach. Repeat layers again. Finish up with the remaining Alfredo sauce.

Bake uncovered at 375°F for 30 minutes. 

Sprinkle with cheeses and broil at 450°F for 3-5 minutes. Serve.

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