Ravioli Bianca Bake with Tomato-Artichoke Salad | Publix Super Markets
Ravioli Bianca Bake with Tomato-Artichoke Salad
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Cooking tools:
- Instant-read thermometer
- Baking dish
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Aluminum foil
- Serving platter
Ingredients
- 2 cups fresh baby spinach
- 9 oz cooked chicken breast (about 2 cups)
- 4 oz gourmet mushroom blend
- 1/4 cup cooked bacon pieces (optional)
- 2 cups shredded Italian-style cheese blend, divided
- 1 1/2 cups Alfredo sauce, divided
- 1 package cheese ravioli (8–10 oz)
- 1/4 teaspoon pepper
- Aluminum foil
- 3 large plum tomatoes
- 2 tablespoons basil pesto
- 2 tablespoons sherry (or red wine) vinegar
- 1 cup quartered artichoke hearts
- 1/2 cup cheese croutons
- 2 cups baby spinach
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