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Baked Pesto Ravioli

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Baked Pesto Ravioli
  • Prep 10 min
  • Total 25 min
  • Servings 4
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A delicious vegetarian pasta casserole, our Baked Pesto Ravioli includes fresh spinach and tomatoes and can be ready in just 25 minutes.
By Inspired Taste
Updated Apr 10, 2012

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute cheese-filled tortellini for the ravioli for a change of pace.
  • tip 2
    If your store doesn’t carry the family-size packages of ravioli, use 3 (9-oz) packages.
  • tip 3
    Top this casserole with Italian cheese blend or your favorite shredded cheese.

Nutrition

Nutrition Facts are not available for this recipe
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