Ravioli Bianca Bake with Tomato-Artichoke Salad

Ingredients

• 2 cups baby spinach, coarsely chopped
• 9 oz cooked chicken breast (about 2 cups), chopped
• 4 oz gourmet mushroom blend
• 8 oz shredded Italian-blend cheese, divided
• 1 ½ cups Alfredo sauce, divided
• 1 package cheese ravioli (8–10 oz)
• ¼ teaspoon pepper

Steps

1. Preheat oven to 400°F. Chop spinach and chicken into bite-size pieces. Combine in medium bowl: spinach, chicken, mushrooms, and 1 cup cheese.
2. Spread ½ 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).
3. Top with remaining ½ cup Alfredo sauce and remaining 1 cup cheese. Sprinkle with pepper. Bake 25–30 minutes and until 165°F (hot and bubbly). Serve.

Ingredients

• 3 large plum tomatoes
• 2 tablespoons basil pesto
• 2 tablespoons sherry (or red wine) vinegar
• 1 cup quartered artichoke hearts
• ½ cup cheese croutons
• 2 cups baby spinach

Steps

1. Cut tomatoes into quarters. Whisk pesto and vinegar in medium bowl until well blended.
2. Add tomatoes, artichokes, and croutons to bowl; toss until evenly coated. Place spinach on serving platter; top with tomato mixture. Serve.