3 cups milk or heavy cream (fat free half and half is my favorite for this recipe)
1 cup shaved or shredded parmesan cheese, divided
salt and pepper, to taste (I used about 1 teaspoon salt and 1/2 teaspoon pepper)
2 cups packed baby spinach
4 strips bacon, cooked and chopped
grated parmesan cheese, for topping
fresh basil or thyme, for garnish (optional)
Preheat oven to 375 degrees and grease a medium casserole dish.
In a large sauce pan melt butter over medium-high heat. Stir in garlic until fragrant. Sprinkle flour into the pan and stir. Gradually whisk milk into the pan until completely combined and mixture is smooth.
Stir 2/3 cup parmesan cheese, salt, and pepper into the sauce and stir until cheese is melted and combined with sauce. Stir in spinach and bacon and continue to stir until spinach is softened.
Toss the ravioli in the sauce, then pour past and sauce into your prepared casserole dish. Top with remaining 1/3 cup parmesan cheese. (I added additional bacon for garnish, this is completely optional!)
Cover the dish with foil and bake for 15-20 minutes until sauce is bubbly and pasta is hot throughout. Switch oven to broil. Cook, uncovered, another 5 minutes until cheese on top begins to brown slightly.
Sprinkle grated parmesan cheese over the top and garnish with fresh basil or thyme. Serve hot.