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Shared By Steve Hamilton

Pasta: Spinach And Artichoke Ravioli Bake

Ingredients

  • 5 oz. fresh baby spinach, chopped
  • 1 can (16 oz.) artichoke hearts, diced
  • 2 tablespoons pesto
  • 2 cups Alfredo sauce
  • 1/4 cup vegetable/chicken broth
  • 25 oz. frozen ravioli
  • 1 cup Italian cheese blend, shredded
  • ADD: Shredded chicken, shrimp or crab, if desired

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