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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.

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

Ingredients

1/2
cup whipping cream
1
package (20 oz) refrigerated cheese-filled ravioli
2
medium tomatoes, seeded, chopped (about 1 1/2 cups)
1 1/2
cups packed fresh baby spinach leaves
3
tablespoons basil pesto
1/4
cup shredded Cheddar-Monterey Jack cheese blend (1 oz)

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LOCATION

Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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