Baked Ravioli And Vegetables

• 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

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 350u0b0 for 15 minutes. Sprinkle remaining 1/4 cup cheese over breadcrumbs; bake 5 additional minutes or until lightly browned.

water, light cheese, frozen broccoli, milk, flour, italian seasoning, garlic, salt, ground pepper, parmesan cheese, vegetable cooking spray, breadcrumbs

Taken from www.myrecipes.com/recipe/baked-ravioli-vegetables (may not work)