RAVIOLI & VEGGIE CASSEROLE

RAVIOLI & VEGGIE CASSEROLE image

Yield 6 servings

Number Of Ingredients 15

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1 lg pkg fresh spinach
2 T olive oil
4 green onions, finely sliced
6 cloves finely chopped garlic
1 med bottle (or 2 cans) quartered artichokes in water, drained well
1 bag cheese (2 C), Italian 4 Cheese blend
1 28 oz bag ravioli of choice, fresh or frozen
2 yellow squash, sliced
WHITE SAUCE:
2 T butter
2 T flour
2 C chicken stock
1/2 C half & half or cream
1 C parmesean cheese, grated
dash nutmeg

Steps:

Bring pot of salted water to boil. Meanwhile, heat a large skillet over med heat, add the 2 T oil and heat. Add the onion, saute 1 min. Add the garlic and saute another minute. Add fresh spinach and cook down. Add the artichokes and heat through. Season with salt & pepper and remove to bowl where it can drain. Place skillet back on heat and melt 2 T butter. Add 2 T flour and whisk, cooking 1-2 minutes. Whisk stock into pan and let it bubble. Whisk in cream and Parmesean. Season with nutmeg, salt & pepper and thicken for several minutes. When water boils, add ravioli and cook 4 minutes (leave a bit chewy since it will keep cooking). Throw squash in with ravioli for 1-2 minutes. Remove and drain. Spray casserole dish with Pam. Arrange half of the pasta/squash in bottom of dish. Layer 1/2 cooked veggies over ravioli. Then comes half of the sauce, then the rest of the veggies, topped with the last of the ravioli. Pour rest of sauce over top. Top whole thing with the 2 C Italian cheese mix. Brown under broiler (8 inches away) about 4-5 minutes.