INGREDIENTS
25 oz
frozen ravioli (cheese or meat-stuffed)
8 oz
fresh baby spinach, chopped
1 16 ounce can
artichoke hearts, drained and diced
2 cups
Alfredo cream sauce
1 1/2 cups
Italian cheese blend, shredded, divided
1/3 cup
low-sodium chicken broth
1/4 cup
pesto sauce