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Baked Pesto Ravioli

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By Inspired Taste
Updated Apr 10, 2012
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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.

Baked Pesto Ravioli

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 6
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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)

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake uncovered 15 minutes or until thoroughly heated and cheese is melted.

Nutrition

Nutrition Facts are not available for this recipe

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