Ravioli and Broccoli Alfredo |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found the original recipe on a food blog and changed it around to feed an entire family and to fit my family's tastes. It was also originally a stove top recipe but I changed it up to make it something fantastic from the oven. I hope you like it! You can also use add shredded chicken for a carnivore dish. Ingredients:
1 (25 ounce) bag frozen cheese ravioli |
1 tablespoon olive oil |
1 garlic clove, minced |
1/2-1 cup broccoli, chopped |
1 cup mushroom, sliced |
1 medium red pepper, cut into thin strips |
1 yellow pepper, cut into thin strips |
1 (16 ounce) jar low-fat alfredo sauce (separated. you may want to have a second jar handy if you want it to be really saucy) |
1 cup shredded low-fat parmesan cheese (not sprinkle parmesan cheese) |
Directions:
1. Preheat oven to 350.
2. Cook ravioli according to package directions. Keep warm. (After they're cooked, you can brown them in some oil to give them some color, if desired).
3. Heat oil in large skillet over Medium-High heat.
4. Add garlic and cook for 30 seconds.
5. Add broccoli, mushrooms, red peppers and yellow peppers. Cook and stir for 5 minutes or until peppers are starting to get tender.
6. Add ravioli and half the jar of Alfredo sauce. Stir to combine.
7. Dump the entire mixture into a glass baking dish.
8. Pour the rest of the Alfredo sauce over the ravioli mixture and spread it around to cover.
9. Sprinkle the Parmesan (or Mozzarella) over the casserole.
10. Bake 20-25 minutes or until cheese melts.
11. If you want to brown the cheese, turn the oven to Broil and broil the casserole for 5 minutes. Make sure you watch it so the cheese doesn't burn.
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