Creamy & Light Ravioli Casserole
photo by JackieOhNo!
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
8
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
-
Sauce
- 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
- Preheat oven to 375 degrees.
- Heat a large skillet over medium heat. Add olive oil, minced garlic, diced onion and saute for 3 minutes.
- Add to skillet mushrooms, spinach, broccoli and wine.
- Salt, pepper, and garlic powder to taste. Saute for 5 minutes.
- For the sauce: In a large pot melt butter. Mix butter and flour to make a rue.
- Mix in broths, milk, Parmesan, and nutmeg. Bring to a boil.
- Add in tomatoes and season to taste. Thicken if needed with a water and cornstarch mixture.
- Boil ravioli till tender and drain.
- Layer in a casserole dish as follows: sauce, ravioli, Italian blend cheese, veggie mix, Italian blend cheese, and sauce.
- Cook at 357 degrees for 15 minutes.
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Reviews
-
This recipe needs a teeny bit of tweaking, but makes a lovely, easy-to-put together meal. The sauce need some adjustment, though, as it is just too thin, and makes a bit too much. 5 cups of liquid is just too much for this roux. I tried thickening it with a cornstarch and water mixture, but it still didn't get to where I wanted it, and I didn't want to add too much cornstarch. I'll definitely need to play with the sauce. I used a 13x9x2-inch lasagna pan, and the sauce was overflowing. I made this even easier by using microwave steamable broccoli and microwave steamable ravioli! Easy peasy! Made for Fall PAC 2012.
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