Creamy Spinach Artichoke Ravioli Bake

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**CREAMY SPINACH ARTICHOKE RAVIOLI BAKE**
Serves 6
Prep Time: 10 minutes
Total Time: 45 minutes
**INGREDIENTS**
* 5 ounces fresh baby spinach, chopped
* 1 – 16-ounce can artichoke hearts, chopped
* ¼ cup pesto
* 2 cups Alfredo sauce
* 1 – 25-ounce package frozen cheese ravioli
* 1 cup Italian cheese blend, shredded
* Chopped parsley, for garnish (optional)
**DIRECTIONS**
1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
1. In a medium bowl, combine the spinach, artichoke hearts and pesto.
1. Spread ⅓ of the Alfredo sauce on the bottom of a 11-by-7-inch baking dish. Top with half of the spinach mixture and a layer of half the ravioli.
1. Repeat the layers once, and finish with the remaining ⅓ of Alfredo sauce on top. Bake for 30 minutes.
1. Sprinkle the top of the casserole with the Italian cheese blend. Increase the heat to broil and return the baking dish to the oven. Broil for 3 to 5 minutes, or until the cheese just starts to brown.
1. Garnish with chopped parsley, if desired, and enjoy.