Baked Pesto Ravioli

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.