Baked Pesto Ravioli

Bloggers Adam and Joanne Gallagher from Inspired Taste make an easy yet impressive casserole with cheese-filled ravioli and pesto. Learn to make this recipe with our how-to article.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

cup whipping cream
package (20 oz) refrigerated cheese-filled ravioli
medium tomatoes, seeded, chopped (about 1 1/2 cups)
1 1/2
cups packed fresh baby spinach leaves
tablespoons basil pesto
cup shredded Cheddar-Monterey Jack cheese blend (1 oz)

  • 1 Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  • 2 In small saucepan, heat cream to simmering. Meanwhile, in large bowl, toss ravioli, tomatoes, spinach and pesto. Pour warm cream over mixture and toss to coat. Spoon into casserole. Sprinkle with cheese.
  • 3 Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.

Expert Tips

Substitute cheese-filled tortellini for the ravioli for a change of pace.

If your store doesn’t carry the family-size packages of ravioli, use 3 (9-oz) packages.

Top this casserole with Italian cheese blend or your favorite shredded cheese.