Monday, January 18, 2010

Pasta, Pasta, Pasta!

Yesterday I ran into a friend of mine while out shopping. Her name is Dawn and she is a bit of a food fiend as I am. She happens to have her own recipe article in our newspaper. So, it goes without needing to be said, that whatever recipe she recommends, I am sure to love! She didn't fail me here either! I just happened to have the makings for this wonderful and VERY easy pasta dish. Yes, I know, but I'm like that! I added mine own twist, imagine that! I sauted some thinly chopped shallots and garlic for a more robust flavor. Dawn recommended adding sun-dried tomatoes as a garnish for some added color. Color really does appeal to the brain and senses. I used chicken broth and real parmesan and mozarella. You can go directly by the recipe and I truly believe it will still be great. I just am a fresh ingredient girl and keep a few items stocked. This recipe came from me know if you try and like it! Don't forget to thank Dawn for passing it along!


Total time 45 minutes. Prep: 10 min., Bake: 35 min.

Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: Makes 6 to 8 servings

1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.

2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.

3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.

*Chicken broth may be substituted.

Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.

Southern Living, AUGUST 2008


Dawn said...

Glad you liked it! Thanks for the plug! Love your idea of adding garlic and shallots, too. I'll have to try that next go 'round!

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