Baked Ravioli and Vegetables |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
10 cup water |
1 (9-ounce) package refrigerated light cheese-filled ravioli, uncooked |
1 (16-ounce) package frozen broccoli, cauliflower, and carrots |
1 (12-ounce) can evaporated skimmed milk, divided |
2 tablespoons all-purpose flour |
1 teaspoon dried italian seasoning |
1/2 teaspoon minced garlic (about 1 clove) |
1/4 teaspoon salt |
1/4 teaspoon ground pepper |
3/4 cup preshredded parmesan cheese, divided |
vegetable cooking spray |
2 tablespoons fine, dry breadcrumbs |
Directions:
1. Bring water to a boil in a Dutch oven. Add pasta and vegetables; cook 5 minutes. Drain.
2. While pasta and vegetables cook, combine 1/2 cup milk and flour; stir well. Combine flour mixture, remaining milk, Italian seasoning, and next 3 ingredients in a medium saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 cup Parmesan cheese.
3. Combine pasta mixture and cheese sauce; stir well. Spoon into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes. Sprinkle remaining 1/4 cup cheese over breadcrumbs; bake 5 additional minutes or until lightly browned.
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