Creamy & Light Ravioli Casserole

• 12 ounces frozen broccoli (boiled till tender & drained)
• 1 tablespoon olive oil
• 6 garlic cloves (minced)
• 1/2 onion (diced)
• 8 ounces mushrooms
• 12 ounces spinach (drained)
• 2 tablespoons white wine
• salt, pepper, garlic powder to taste
• Sauce
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup chicken broth
• 1 cup beef broth
• 1 cup milk
• 1/2 cup parmesan cheese
• 1/2 teaspoon nutmeg
• 14 ounces fire-roasted tomatoes (Kroger)
• salt, pepper, garlic powder to taste
• 4 cups Italian cheese blend
• 28 ounces frozen ravioli (any kind)

1. Preheat oven to 375 degrees.
2. Heat a large skillet over medium heat. Add olive oil, minced garlic, diced onion and saute for 3 minutes.
3. Add to skillet mushrooms, spinach, broccoli and wine.
4. Salt, pepper, and garlic powder to taste. Saute for 5 minutes.
5. For the sauce: In a large pot melt butter. Mix butter and flour to make a rue.
6. Mix in broths, milk, Parmesan, and nutmeg. Bring to a boil.
7. Add in tomatoes and season to taste. Thicken if needed with a water and cornstarch mixture.
8. Boil ravioli till tender and drain.
9. Layer in a casserole dish as follows: sauce, ravioli, Italian blend cheese, veggie mix, Italian blend cheese, and sauce.
10. Cook at 357 degrees for 15 minutes.

broccoli, olive oil, garlic, onion, mushrooms, spinach, white wine, salt, sauce, butter, flour, chicken broth, beef broth, milk, parmesan cheese, nutmeg, tomatoes, salt, italian cheese blend, frozen ravioli

Taken from www.food.com/recipe/creamy-light-ravioli-casserole-477042 (may not work)