Cheesy Ravioli Bake
1. Bring 4 quarts of water to a boil in a large pot for cooking pasta. Meanwhile, adjust oven rack to the center position and heat oven to 450-degrees. Grease a shallow, 2-quart baking dish with 1 tablespoon butter.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant but not brown, about 30 seconds. Add a 28-ounce can diced tomatoes and increase the heat to high. Cook until thickened and almost dry, about 10 minutes. Stir in 2 tablespoons coarsely chopped fresh basil and 1/3 cup heavy cream and simmer until sauce thickens, about 2 minutes. Season with salt to taste.
3. Add 1 tablespoon salt and 2 8-ounce packages fresh cheese ravioli to the boiling water and cook until al dente. Add 1 6-ounce bag baby spinach to the pot with the pasta and stir until wilted, about 30 seconds. Drain pasta and spinach, return to pot, and stir in tomato sauce. Transfer mixture to baking dish and sprinkle with 1 cup shredded mozzarella cheese. Bake until top is golden, about 10 minutes. Cool 5 minutes before serving.
Oh, so gooey and yummy, but surprisingly light and fresh.