Tomato and Spinach Ravioli with Garlic-Herb Toast

In oven-ready tray, add crushed tomato, cream cheese, veggie stock, half the italian seasoning, half the garlic powder, and 1/2 tsp salt (1 tsp for 4 servings). Stir to combine.

Nestle ravioli into sauce, then add tomatoes atop.

Top with spinach. (For 4, divide everything between two trays.) TIP: Evenly spread out spinach and press down, making sure no leaves hang over the edges of your tray! 

• Coat a large piece of foil (two pieces for 4 servings) with nonstick cooking spray. Cover tray tightly with prepared foil, then add a second layer of foil.

Bake on top rack (be sure your oven has preheated!) until spinach is wilted, tomatoes begin to burst, and ravioli is warmed through, 30 minutes. (for 4, bake two trays side by side on top rack).

When pasta has 5 minutes remaining, grate Parmesan block onto cutting board. place 1 1/2 TBSP butter (3 TBSP for 4 servings), remaining garlic powder and remaining italian seasoning in a small microwave-safe bowl. Microwave until melted, 30-45 seconds.

Halve and toast ciabatta. Spread with garlic-herb butter.

Carefully remove foil from ravioli bake (watch out for steam!); stir until spinach is combined. Sprinkle half the Parmesan over the bake and return to top rack. Bake, uncovered, until cheese melts, 2-4 minutes more.

Sprinkle remaining parmesan atop ciabatta and toast on top rack until melted, 2-3 mintues. Cut toast on a diagonal into triangles.