Mini Rounds® Cheese Ravioli Spinach Florentine Bake
Ingredients
- 1 package (24 oz.) Celentano Mini Rounds Cheese Ravioli
- 2 cups chopped fresh spinach
- ½ cup chopped fresh basil
- 2 cups tomato sauce
- 2 cups shredded mozzarella cheese
- 1 teaspoon olive oil
- 3 teaspoons minced garlic
- 1 cup milk
- ½ cup dry biscuit mix
- 2 eggs
Directions
Heat oven to 400°F. Spray an 8 x 12 baking dish with cooking spray. Thaw ravioli in a pot of boiling water for 1 minute; drain and set aside. Place ½ of the ravioli in a single layer on the bottom of the baking dish. Cover with chopped spinach, chopped basil, 1 cup of tomato sauce, and 1 cup of shredded mozzarella. Finish with the remaining ravioli (single layer), 1 cup shredded mozzarella, and 1 cup of sauce. In a small skillet, heat oil over medium heat. Stir in garlic in oil and cook until fragrant, about 1 minute. In a small mixing bowl whisk together milk, dry biscuit mix, eggs, and garlic with oil. Pour mixture evenly over layered ravioli, and bake uncovered for 40 minutes or until crust is brown and bubbly. Let stand 10 minutes before serving.