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Baked Ravioli & Vegetables

Source of Recipe

Ginny


List of Ingredients

10 c water
1 (9-oz) pkg refrigerated light cheese-filled ravioli, uncooked
1 (16-oz) pkg frozen broccoli, cauliflower, and carrots
1 (12-oz) can evaporated nonfat milk, divided
2 T all-purpose flour
1 t dried Italian seasoning
1/2 t minced garlic (about 1 clove)
1/4 t salt
1/4 t ground pepper
3/4 c shredded Parmesan cheese, divided
Vegetable cooking spray
2 T fine, dry breadcrumbs


Recipe

Bring water to a boil in a Dutch oven. Add pasta and vegetables; cook 5 minutes. Drain.

While pasta and vegetables cook, combine 1/2 c 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.

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 bread crumbs. Bake at 350 degrees F for 15 minutes. Sprinkle remaining 1/4 cup cheese over breadcrumbs; bake additional 5 minutes or until lightly browned.

Exchanges: 2 lean meat, 2 starch

Makes 6 servings and per serving 262 cal, 6.9g fat.