INGREDIENTS
- 5 oz. fresh baby spinach, chopped
- 1 can (16 oz.) artichoke hearts, diced
- 2 tablespoons CannaPesto
- 2 cups Alfredo sauce
- 1/4 cup vegetable/chicken broth
- 25 oz. frozen ravioli
- 1 cup Italian cheese blend, shredded
INSTRUCTIONS
- Combine spinach, artichoke and pesto and mix well
- In a separate bowl, combine Alfredo sauce and broth
- Spread 1/3 of the Alfredo sauce on the bottom of a baking dish
- Top with half the spinach mixture
- Lay half the ravioli in a single layer over the spinach
- Repeat layers once more
- Finish up with the remaining 1/3 Alfredo sauce
- Bake uncovered at 375 degrees for 30 minutes
- Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes
