Creamy & Light Ravioli Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This dish is so easy. It is creamy & light at the same time. Perfect for company or a date night. Ingredients:
12 ounces frozen broccoli (boiled till tender & drained) |
1 tablespoon olive oil |
6 garlic cloves (minced) |
1/2 onion (diced) |
8 ounces mushrooms |
12 ounces spinach (drained) |
2 tablespoons white wine |
salt, pepper, garlic powder to taste |
4 tablespoons butter |
4 tablespoons flour |
1 cup chicken broth |
1 cup beef broth |
1 cup milk |
1/2 cup parmesan cheese |
1/2 teaspoon nutmeg |
14 ounces fire-roasted tomatoes (kroger) |
salt, pepper, garlic powder to taste |
4 cups italian cheese blend |
28 ounces frozen ravioli (any kind) |
Directions:
1. Preheat oven to 375 degrees.
2. Heat a large skillet over medium heat. Add olive oil, minced garlic, diced onion and saute for 3 minutes.
3. Add to skillet mushrooms, spinach, broccoli and wine.
4. Salt, pepper, and garlic powder to taste. Saute for 5 minutes.
5. For the sauce: In a large pot melt butter. Mix butter and flour to make a rue.
6. Mix in broths, milk, Parmesan, and nutmeg. Bring to a boil.
7. Add in tomatoes and season to taste. Thicken if needed with a water and cornstarch mixture.
8. Boil ravioli till tender and drain.
9. Layer in a casserole dish as follows: sauce, ravioli, Italian blend cheese, veggie mix, Italian blend cheese, and sauce.
10. Cook at 357 degrees for 15 minutes.
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