Baked Ravioli And Vegetables Recipe

Name: Baked Ravioli And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0 for 15 minutes. Sprinkle remaining 1/4 cup cheese over breadcrumbs; bake 5 additional minutes or until lightly browned.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Baked Ravioli And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Ravioli And Vegetables

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