Baked Ravioli with Baby Spinach ;)

Now let me preface this recipe with the fact that I'm Italian and I usually in no way endorse using a "jar sauce" BUT I was out if commission today and didn't have the time to put together even a simple marinara. But this "cheat" sauce turned out amazing!

You will need:
•1 bag Frozen or fresh mini ravioli
•1/2 to 3/4 jar of traditional marinara (acceptable brands: Mario Batali, Cucina Antiqua's tomato basil or whatever organic/minimally processed jar sauce that is accessible)
•1/2 bag or more of baby spinach
•1 cup shredded mozzarella
•1 cup grated Parmigiano-Reggiano divide into two uses (not Romano or Parmesan, Parmigiano-Reggiano only, very important!)
•3 cloves of fresh garlic minced
•6-10 fresh basil leaves chopped
•3 tablespoons of extra virgin olive oil
• pinch of salt


Directions:
Boil water, when reached a rolling boil add rav's and a pinch of salt.

While rav's are cooking, to a sauce pan, heat oil and sauté garlic for a few minutes, be careful not to over brown or burn

Add sauce based on "desired sauciness" and warm through ( half a jar was perfect for me, not to dry, not to wet. But sauce them to your preference.)

Add basil

Add baby spinach and stir until wilted.

Assemble baking pan, toss in cooked ravioli, spinachy sauce and half a cup of Reggiano cheese

Sprinkle mozzarella cheese on top of rav's

Sprinkle remaining half of Reggiano cheese on top of mozzarella so it browns

Bake uncovered at 400 degrees for up to 20 minutes or until cheese melts.
Broil for a few minutes at end for desired crispiness ;)