Baked Ravioli and Vegetables

Oxmoor House
6 servings.


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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


Prep: 10 Minutes
Cook: 20 Minutes

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 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.

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.

Created date

August 2009

Nutritional Information

Calories 262
Caloriesfromfat 24 %
Fat 6.9 g
Satfat 4.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.2 g
Carbohydrate 31.7 g
Fiber 3.1 g
Cholesterol 29 mg
Iron 0.0 mg
Sodium 601 mg
Calcium 0.0 mg