Monday, February 15, 2010

Ravioli Casserole

This recipe comes from the kitchen of Amy.  She notes that it makes enough to fill both a 9x13 pan as well as a 9x9!  I'll be trying this out with my family later this week, but we will probably cut the recipe in half.

Yield: 8 Servings

2  pkg (25 oz) frozen cheese ravioli
1/4 C butter, cubed
1/4 C flour
1/4 t salt
1/4 t nutmeg
2 C milk
1/4 C veggie or chicken broth
1/2 C minced fresh basil (or about 1 Tbs dried)
3 C (12 oz) shredded mozzarella cheese, divided
3/4 C grated Parmesan cheese, deivided
2 1/2 C marinara or spaghetti sauce

*Cook ravioli to pkg directions. Do not overcook.
*Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and nutmeg until smooth; gradually add milk and broth. Bring to a boil; cooka nd stir for 1 minute or until thickened. Remove from the heat. Stir in the basil, 1 C mozzarella cheese and 1/4 C Parmesan cheese.
*Drain ravioli; toss with sauce mixture. Transfer to a greased 9x13 baking dish. Top with 1 C mozzarella cheese and marinara sauce; sprinkle with remaining cheeses. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Serves 8.

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