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May 15, 2011

creamy tomato baked ravioli & spinach

Creamy Tomato Baked Ravioli & Spinach

I am not a huge fan of ravioli in general, but my husband is, so I decided to try this one out. He enjoyed it & I have to say that I really liked the sauce!

1 (24 oz.) jar of marinara (any type you like)
1 cup heavy cream
2 pounds fresh, cheese (or any type) ravioli
4 cups baby spinach
16 fresh basil leaves, torn
¼ cup grated parmesan cheese

Preheat oven to 400 degrees.
In large bowl, combine marinara & cream.

Stir in uncooked ravioli, spinach, & basil until coated. 
Transfer to 2 ½-3 qt. dish & sprinkle with parmesan.

Bake until sauce is bubbling & top is golden, 20-25 minutes.

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