• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Coat oven-ready tray with nonstick cooking spray. Gently separate ravioli.

• In oven-ready tray, combine marinara, cream sauce base, garlic powder, a pinch of salt, and pepper. Add ravioli; stir until evenly coated. (For 4 servings, divide everything evenly between two trays.) • Evenly top ravioli mixture with spinach. TIP: Spread the spinach out 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. Bake on middle rack until ravioli are tender and spinach has wilted, 25-30 minutes. (For 4, bake two trays side by side on middle rack.) • When ravioli bake is almost done, halve and toast ciabatta until golden brown. Immediately spread with 1 TBSP butter (2 TBSP for 4); halve ciabatta on a diagonal.

• Remove foil from spinach ricotta ravioli bake (careful— watch out for steam!). Stir to thoroughly combine spinach. Taste and season with salt and pepper if desired. • Divide between shallow bowls; top with Parmesan and as many chili flakes as you like. Serve with toasts on the side.