RAVIOLI - SPINACH - ALFREDO BAKE - CASS'S

Ravioli - Spinach - Alfredo Bake - Cass's image

Provided by Cassie *

Time 1h20m

Number Of Ingredients 15

Previous Next

2 - 1 lb bags, 5 cheese ravioli, does not have to be thawed
2 - 10 oz frozen spinach, thawed, - all water squeezed out well. ( or can use fresh spinach)
4 - 6 c shredded mozzarella. or i use a pizza blend, as that is what i had on hand
1 small jar, alfredo sauce ( optional) i keep a small jar to fill in if not enough sauce.
SAUCE - YOU COULD ALSO USE STORE BOUGHT IN THE JARS
1 c chicken stock
1 1/2 c heavy cream
1/2 c half and half
1 c grated parmesan cheese
3 clove garlic, minced
2 Tbsp corn starch
1/2 tsp salt
1/2 tsp pepper
pinch paprika
hot pepper flakes and dried parsley to top ( optional )

Steps:

1. Preheat oven to 350 degree F. Spray a 9 x 13 x 3 inch baking dish with nonstick cooking spray.
2. Make the sauce: In a medium saucepan over medium high heat, bring the chicken stock to a slow boil. Reduce the heat to medium and stir in the cream, corn starch, garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken. Set aside
3. In your baking dish, spread enough Alfredo sauce to cover evenly.
4. Next, spread some spinach evenly onto the sauce.
5. Next, lay single layer of ravioli, cover with cheese ( I don't use sparingly), more Alfredo sauce ( I use a ladle, approx 1/2 cup ). Spread the sauce evenly.
6. Repeat the steps until out of spinach, sauce and ravioli. ( end with ravioli and top with lots of cheese. I don't measure the cheese, just put enough on to cover. I then sprinkled the top with hot pepper flakes and dried parsley. I ended up with 5 - 6 ravioli's left over.
7. Bake for 50 - 55 minutes or until bubbly and cheese begins to brown. I let it sit for 5 - 10 minutes before cutting.
8. I hope you enjoy this as much as my family and friends do..it is out of this world good!