Spinach Artichoke Ravioli Bake

Remember that ravioli that I tried out the other week? Well, it was super good on it's own, but I originally wanted to make it so that I could make this Spinach Artichoke Ravioli Casserole.

I was planning on adding chicken to it but totally forgot (I've done that a couple times with the curry, too--oops) and it was still awesome. We had the artisan bread with it and it was such a satisfying meal to eat, both taste wise and knowing that I made practically everything! I mean, if you don't count the cheese, herbs, flour, and eggs...

(Speaking of making everything from scratch, have you heard of the guy who has a youtube channel that shows him making everything from scratch--like raises the chicken, grows and then grinds his own wheat to make bread, grows the lettuce and tomato, and goes to the ocean for salt all to make his own chicken sandwich that he says is just, "eh"? He also makes a suit and it's hilarious and ugly--and it only cost him $4,000! haha there's a reason the industrial revolution happened...)

Anyway, hope you enjoy the recipe!

Spinach Artichoke Ravioli Bake
By The Cooking Jar

5 oz. fresh baby spinach, chopped
1 can (16 oz.) artichoke hearts, diced
2 tablespoons pesto
2 cups Alfredo sauce (I used my own sauce)
¼ cup vegetable/chicken broth
25 oz. frozen ravioli (I used my own ravioli)
1 cup Italian cheese blend, shredded

Combine spinach, artichoke and pesto and mix well
In a separate bowl, combine Alfredo sauce and broth
Spread ⅓ of the Alfredo sauce on the bottom of a 9x13 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 ⅓ Alfredo sauce
Bake uncovered at 375 degrees for 30 minutes
Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes
Dish and serve hot