Vegetarian Cheese Ravioli Casserole with Spinach

Ingredients:

• Two packs of 280 gr. ravioli with cheese
• 4 cups small spinach
• 1 can (760 gr.) tomato vodka sauce
• 1 can (140 g) pesto
• 2 tbsp. grated mozzarella

Preparation:

1. Preheat oven to 200°C.
2. Cook the ravioli in boiling water for slightly less time than indicated on the package. Drain and place the ravioli in a 22x32 cm baking dish. Top with spinach.
3. Pour the vodka sauce over the spinach and ravioli. Spread the pesto throughout the sauce. Sprinkle with mozzarella. Bake until the sauce begins to bubble, about 25 minutes. Serve.