1/2 pound ground Italian sausage
1 (24-oz.) jar tomato-and-basil pasta sauce
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/2 cup refrigerated pesto sauce
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
1. Preheat oven to 375°. Cook Italian sausage in a skillet over medium heat, stirring often, 10 minutes or until sausage crumbles and is no longer pink; drain well. Stir pasta sauce into sausage.
2. Chop spinach, and toss with pesto in a bowl.
3. Spoon one-third of sausage mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining sausage mixture.
4. Bake at 375° for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly.