Quick Spinach Ravioli Bake

Want to make something quick for dinner tonight? This Quick Spinach Ravioli Bake only takes 10 minutes in the oven. Just add a side salad and some crusty Italian bread for a delicious meal. Serves 6 Total Time: 30 minutes 

Ingredients: 

19 oz pkg of spinach ravioli 
1 26oz jar of chunky pasta sauce
1 6oz bag of baby spinach 
1 tablespoon dried basil + dash or two to garnish 
8 oz shredded mozzarella 
Salt and pepper, to taste 

Directions:

Cook ravioli according to package instructions. My package suggested 5 minutes if frozen or 4 minutes if refrigerated. Drain and add to a 9x13-inch oven proof dish. 

In a saucepan add the pasta sauce, basil and spinach. Cook on medium heat until spinach wilts. Pour over ravioli. Top with cheese and bake for 10 minutes in a preheated 400F oven, or until the sauce is bubbly and the cheese has melted. Garnish with a dash or two of dried basil. Salt and pepper, to taste. 

Notes: I didn’t have chunky pasta sauce so I add 4 tomatoes, I removed the skins and chopped them into bite size pieces. I cooked them with the pasta sauce, basil and spinach.  To remove the skin easily you slice an X on the top and bottom of the tomato, boil them for 5 minutes, then place them in an ice bath. You should see the skins crack while boiling. When cooled the skins should just slide right off.