The main things is that it's all about assembling, and no cooking. It had all the elements that she likes...pasta, cheese, and spinach, and none that she's not eating right now, including tomato sauce.
I can get exact measurements, if anyone would like them, but here it is basically:
Alfredo Sauce - Jarred
Basil Pesto - Container from market
Frozen cheese raviolis - we used frozen mushroom and ricotta, just the store brand.
Baby spinach - just 6 ozs.
Cheese for the top - Ds used mozzarella that he grated, but any kind you like, and can be pre-grated if preferred.
You rough chop your spinach, and mix in some basil pesto - set aside.
Mix the Alfredo sauce w/ 1/4 cup of water or broth - set aside.
Grate cheese if not bought grated - set aside.
11x7 glass baking dish is called for, but Ds used a 7"x7".
1/3 of the alfredo first.
1/3 of the spinach-pesto mix next.
1/3 of the still-frozen raviolis.
Now, normally, with cheese raviolis you just repeat the layers, but because these were mushroom-ricotta filled raviolis, Ds put a layer of cheese on the raviolis.
Then repeat, repeat, the layers, ending with the raviolis, no cheese on top.
Bake at 350 for about 30 minutes. At that time, put cheese on top, and melt for 5 minutes.
It was literally no cooking. And, ddil is quite picky, but Ds said that she loved it, and can't wait for the leftovers!
I'm assuming that you can freeze portions; Ds plans on it. So, it's good for family gatherings, a couple, or just one person.