Total Time
20mins
Prep 10 mins
Cook 10 mins

A very easy, wonderfully tasty quick meal. Not for those watching calories, although you could use lower fat versions. I have added chopped mushrooms to it with the spinach and it's good that way too. Adapted from a Kraft Food and Family magazine.

Ingredients Nutrition

  • 18 ounces small frozen ravioli (2 small bags)
  • 12 cup onion and cream cheese with garlic and herbs (or chive)
  • 1 cup milk
  • 14 cup fresh grated parmesan cheese
  • 4 cups baby spinach leaves, stems trimmed if necessary
  • 2 roma tomatoes, seeds removed and coarsely chopped

Directions

  1. Cook ravioli as directed on package.
  2. Add cream cheese to large skillet. Ad milk, cook on medium heat until cream cheese melts (about 1-2 minutes). I usually help it blend better with a whisk.
  3. Add Parmesan cheese, and spinach.
  4. Drain pasta, add to sauce. Toss well to coat, top with chopped tomatoes.

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