2 cups Fresh Express Baby Spinach, coarsely chopped
9 oz cooked chicken breast (about 2 cups), chopped
4 oz gourmet mushroom blend
8 oz Sargento Shredded 6 Cheese Italian Blend, divided
1 1/2 cups Bertolli Alfredo Sauce, divided
1 (10-oz) package Rana Chicken and Roasted Garlic Ravioli
1/4 teaspoon pepper
- Preheat oven to 400°F. Chop spinach and chicken into bite-size pieces. Combine in medium bowl: spinach, chicken, mushrooms, and 1 cup cheese.
- Spread 1/2 cup Alfredo sauce in bottom of 2-quart baking dish. Layer one-half of the ravioli, then one-half of the chicken mixture. Repeat all layers (beginning with Alfredo sauce).
- Top with remaining 1/2 cup Alfredo sauce and remaining 1 cup cheese. Sprinkle with pepper. Bake 25–30 minutes or until 165°F (hot and bubbly). Serve.
CALORIES (per1/4 recipe) 710kcal; FAT 51g; SAT 30g; TRANS FAT 1g; CHOL 235mg; SODIUM 1310mg; CARBS 23g; FIBER 2g; SUGAR 2g; PROTEIN 43g; VIT A 60%; VIT C 6%; CALC 70%; IRON 15%