Ravioli Casserole with Spinach and Mozzarella ***

I just adore spinach.  I really and truly do.  I also like ravioli (although it falls second to tortellini - yum!). This was my third time to make this recipe, and we still loved it.  Once again, I really didn't make many changes.  I doubled the recipe, put it in a 9x13 (I like to have leftovers for dh's lunches) and added a TON more spinach.  Other than that, I pretty much stuck to the plan.  Although, I did use some shrimp scampi ravioli that I came across at the store today.  So good!  Definitely better than plain old cheese.  Last time I made it, I added in a handful of chopped grilled chicken, since hubby doesn't think it's a meal if it doesn't have meat.  That went really well too.  I didn't preboil my ravioli, and they were still perfect.  Everyone loved it once again, so I need to remember to make it more often!

RAVIOLI CASSEROLE WITH SPINACH AND MOZZARELLA
(Amy - amylz)

1 pkg. fresh cheese-filled ravioli
1 jar pasta sauce
2 cups grated mozzarella cheese
2 cups baby spinach

Cook the ravioli in a generous amount of lightly salted water for 3 minutes, or until firm/tender. Scoop out the ravioli with a slotted spoon into a large bowl of ice-cold water. When chilled, drain the ravioli well. Preheat the oven to 350F. Spoon 1/4 of the pasta sauce into the bottom of 8-inch square baking dish. Layer 1/3 of the ravioli on top of the sauce. Top the ravioli with 1/2 the spinach leaves. Top the spinach with 1/3 of the cheese. Top the cheese with 1/4 more of the sauce, 1/3 more of the ravioli, the rest of the spinach and 1/3 more of the cheese. Top the cheese with 1/4 more of the sauce and the remaining ravioli. Top the ravioli with the remaining sauce and cheese. Loosely cover with foil and bake for 30 minutes. Uncover and bake 10-15 minutes, or until golden and bubbly.
Makes: 4 servings
* Amy's (luckymommyto2boys) notes: I double the recipe, put it in a 9x13, and cook for 30 minutes covered and 20 uncovered.  I don't preboil the refrigerated ravioli, and I sometimes add a handful of chopped grilled chicken.

Previous reviews:
11/15/10 ~ I saw this on Amy's blog and knew I had to make it ASAP.  I had two packages of refrigerated ravioli that were just waiting to go bad, and I am an absolute spinach fiend.  It was the perfect solution.  :)  It got raves all around.  Even dh gushed, and he's totally not a gusher.  I have strict instructions to make this one again soon, so I guess that tells how much my family likes it, huh?  ;)

Spinach-Artichoke Cheesy Tortellini ***

As soon as I saw this on Amy's WFD Blog, I knew I had to make it.  This one was definitely a fan favorite around our house tonight.  The sauce is very similar to spinach-artichoke dip, which the boys and I love.  Dh is not so much a fan of artichokes, so I compromised by rinsing them out really well before chopping them up.  That took a lot of the bitter flavor away (which is, of course, some of the yumminess, but the things we'll do for our loved ones, lol), so it was more tolerable for him.  I also added about a cup and a half or so of diced cooked chicken right before I mixed the sauce with the noodles.  When I did that, I added a cup or so of milk, to thin it out a bit.  It was perfect, and I'll definitely keep doing that.  I was kind of wary of the nutmeg, since it's definitely not my favorite spice, but you really can't taste it at all.  I'm guessing you could probably even leave it out, but since it's not over-powering, I don't mind it being in there.  I'll definitely be making this again.  Thank you for posting it, Amy!

SPINACH-ARTICHOKE CHEESY TORTELLINI
(snoelles - Rachael Ray's Express Lane Meals)

1 (10 ounce) box frozen spinach , thawed and drained
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, chopped
1 small onion, grated
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts , drained and chopped
1 cup parmesan cheese or romano cheese
1 lb cheese tortellini

1. Heat a deep skillet over medium heat with the oil and butter.
2. When butter melts, add garlic and grated onion. Saute for 5 minutes.
3. Sprinkle the flour into the skillet and cook for 1 minute.
4. Whisk in the broth, then the cream and bring to a bubble.
5. Season the sauce with nutmeg and reduce heat to low.
6. Separate spinach into pieces as you add it to the sauce.
7. Stir in the artichokes and cheese and season to taste with salt and pepper.
8. Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
9. Drain and toss with the spinach artichoke sauce.
10. Serve immediately with additional grated cheese and diced tomatoes, if desired.
*Amy's notes: I added a cup and a half of diced cooked chicken and a cup of skim milk before combining the pasta with the sauce.