(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).

Marcella Stockin