1 (5-ounce) bag fresh baby spinach, roughly chopped
1 (8-ounce) package shredded Italian cheese blend
1 (24-ounce) package frozen cheese ravioli
Garnish: chopped fresh parsley
Instructions
Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.
In a small Dutch oven, heat oil over medium-high heat. Add beef; cook until browned and crumbly, about 5 minutes. Stir in tomatoes, onion, garlic, salt, and all pepper; cook until vegetables are tender, about 5 minutes. Stir in pasta sauce and parsley, and cook until heated through.
Spread one-third of sauce in bottom of prepared pan. Top with half of spinach, ½ cup cheese, and half of ravioli; repeat layers once. Top with remaining sauce and remaining cheese.
Bake until pasta is tender, 30 to 35 minutes. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/meaty-spinach-ravioli-bake-recipe/