Creamy Pesto Ravioli Bake


20 ounces cheese ravioli

¾ cup Alfredo sauce

½ cup pesto

1 can quartered artichoke hearts

1 cup cherry tomato halves

5 ounces frozen chopped spinach

½ teaspoon salt

¼ teaspoon black pepper

1 cup shredded mozzarella

¼ cup grated Parmesan

1 tablespoon sliced basil leaves

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