(Flecks of Green Spinach and Red Tomatoes)
25-oz. package frozen Cheese Ravioli
8-oz. bag of baby spinach, triple-washed
16-oz. jar of Classico Alfredo sauce
1 1/2 cups Monterey Jack Cheese, shredded
14.5-oz. can of Italian diced tomatoes, drained (not stewed tomatoes)
Cook Ravioli in 2 quarts of boiling water for 3 minutes, add baby spinach and boil for 3 minutes. Drain. Place in a 2-quart baking dish and stir in diced, drained tomatoes.
In a medium-size saucepan, heat Alfredo sauce until hot; stir in shredded cheese. Mix into Ravioli mixture. Bake in 350 degree oven until hot (20 to 30 minutes).