Step 1

Preheat oven to 200C/180C fan forced. Lightly grease a 5cm-deep 20cm baking dish. Cook ravioli in a large saucepan of salted boiling water for 3 minutes or until al dente. Drain and rinse under cold water. Drain. Transfer to a lightly oiled baking tray.

Step 2

Spread 125ml (1/2 cup) tomato pasta sauce over base of prepared dish. Top with a layer of ravioli, arranged in rows (about 16). Dot with one-third of the cheese sauce. Smooth the surface. Sprinkle with 40g (1/3 cup) cheese blend and one third of the spinach.

Step 3

Top with another layer of ravioli. Dot with half the remaining cheese sauce. Smooth the surface. Sprinkle with half the remaining spinach and 40g (1/3 cup) cheese blend. Repeat with another layer of the ravioli, remaining cheese sauce, 40g (1/3 cup) cheese blend and remaining spinach.

Step 4

Arrange final layer of ravioli on top. Spread with remaining tomato pasta sauce. Sprinkle with the remaining cheese blend. Bake for 20-25 minutes, or until golden. Set aside for 10 minutes to cool slightly before serving.