Creamy & Light Ravioli Casserole

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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 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)

Recipe

• 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.