Tuesday, March 12, 2013
Salad Spinner - Great Gift - but only if asked for...
Andy bought me this one as a gift one year and I love it! I sent him to the store for the supplies to this casserole – he came back with a bunch of spinach – unwashed and stems on. Took about 2 hours to clean it, take the stems off and spin it – but the spinning part was the best part. That and seeing all the grit and grim in the sink after I was done. If nothing gives you a sense of accomplishment – that sure does…. Wow. Yuck.
This casserole is not a light one – it’s pretty rich – but pretty tasty. Next time I might try to mix it up a bit and add some marinara sauce and alfrado sauce… give it a tomatoey vibe. Also – I made it the night before and popped it in the oven the next night when we got home from work – otherwise it would have been 10 PM before we even ate!
What you need!
6 oz. pkg. fresh baby spinach
1/3 c. pesto sauce
15 oz. jar Alfredo sauce
1/4 c. chicken broth
25 oz. pkg. frozen cheese-filled ravioli (do not thaw)
1 c. shredded Italian 6 cheese blend
Chop spinach and toss with pesto in a medium bowl. Combine Alfredo sauce and chicken broth. Spoon 1/3 of Alfredo sauce mixture (about 1/2 cup) into a lightly greased 2 quart or 11”x7” 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. Bake at 375 degrees for 30 minutes. Remove from oven and sprinkle with shredded cheese. Bake 5 minutes, until hot and bubbly. Serves 6 to 8.