Delicious and Frugal Creamy Pesto Cheese Ravioli!

This past week I made another delicious meal for under $15! This time it was a Creamy Pesto Cheese Ravioli. This recipe fed 6 college students, with about a serving and a half left over, so it makes A LOT of food. You could definitely halve it if you aren't cooking for many. I used mini cheese ravioli because they were on sale, so whatever you have on hand will work fine. Also any sort of milk/cream combo would probably work. (Heavy, Light, 2%, 1% etc.) I also made the pesto using a McCormick package because it was cheaper than buying the already made stuff. So feel free to adapt anything/everything with what you have on hand or what's on sale! I also served this with some broccoli!

What I Used
- 2  Bags of Frozen Cheese Ravioli (24 oz bags)        - $4.00
- 2 cups of Light Cream                                             - $1.19
- 1 cup of 2% Milk                                                    - (we had on hand)
- 4 cups of shredded parmesan cheese                       - $2.99
- 2 cups of pesto (2 packets of McCormick)              - $3.00
       

How I Made It

1. Heat oven to 400°F
2. Begin preparing ravioli according to directions. 
3. While waiting for the water to boil, prepare the pesto mix in a sauce pan, but wait to turn the heat on until after you put the ravioli in as it only needs to heat for a minute or two.
4. You'll also need to find a pretty big mixing bowl. Put the milk and cream into it. 
5. While you're waiting spray a casserole dish with non-stick spray. Once the ravioli goes in the water, heat the pesto (mixing it regularly) for a minute or two.
6. Add the pesto to the milk/cream combo.
7. Once the ravioli floats spoon them in the mixing bowl.
8. Layer ravioli, and parmesan cheese in the casserole dish. (Leave at least 1/2 a cup of cheese) Pour remaining cream over the ravioli. Top with remaining parmesan cheese. 
9. Bake for 20-25 minutes (until top layer is golden brown and/or sauce is bubbling)
10. ENJOY! :)