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Baked Ravioli and Vegetables

Prep time 10 mins
Cook time 20 mins
Yield 6 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

Nutrition 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

How to Make It

  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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook