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.

Save and Share

false

( 3 Ratings)

3 Ratings

5 Stars 33%

4 Stars

3 Stars

2 Stars 67%

1 Stars

Member Reviews ( 1 )

9647b15e-8a34-488c-8009-1615eaad6bfa

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)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

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.