1 lb of refrigerated four cheese ravioli
1 Jar of garlic Alfredo sauce
1/4 C of milk
1 package of frozen spinach thawed and all juices squeezed out
2 T of minced garlic
2 T fresh basil
1 8 oz bag of Italian cheese
salt and pepper
4 oz of parmesan
1 can of artichoke hearts drained and chopped roughly
1 can of petite diced tomatoes with juices
1 tsp of italian seasoning
drizzle of olive oil
Preheat oven to 350 degrees. spray a 9x13 pan and set aside
in a small bowl mix the spinach and basil and garlic and stir to mix well. In another small bowl mix the Alfredo sauce and milk and stir till well mixed.
In the 9x13 pan place a little alfredo sauce and pour in half the ravioli. top the ravioli with half the spinach mixture. Then place half the can of tomatoes and half the can of artichokes on top of that. sprinkle with 1/2 the bag of italian cheeses and drizzle about half of your alfredo sauce over that. Repeat the process with raviolis all the way up to the sauce and cheese. just save the cheese for last this time and put all of it over top including your parmesan. sprinkle with italian herbs seasoning and a little salt and pepper. drizzle the top with olive oil and bake covered for 30 minutes then uncover and bake 15 more minutes till bubbly in the center!