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Categories:
water light cheese frozen broccoli milk flour Italian seasoning garlic salt ground pepper Parmesan cheese vegetable cooking spray breadcrumbs
Viewed: 8 - Published at: 5 years agoIngredients
- 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
Method
- 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.
