Wednesday, September 5, 2012

Kale and Spinach Ravioli Casserole

On a regular basis, I whip up this fast casserole and can usually do it with minimal brain power and not a ton to wash afterwards which is always a plus-especially when I end up having to do the dishes. Costco has this awesome ravioli for sale. I've been buying it regularly and we just love it. (Um, me and my husband-not my picky 11 year old son) It can also be frozen which is an added plus but it usually stays fresh in the fridge for a month.
I use both packages in this recipe (leftovers!) and other than the great taste, I like that the ravioli is bite size. Of course, other ravioli will work in this recipe but lately, this is my fav.

1 tbs of extra virgin olive oil
a pinch of dried red pepper flakes (to taste)
1 large onion, sliced
4-5 large garlic cloves, minced (don't skimp on the garlic!)
1 red bell pepper , sliced
2 tbs of flour
1/2 cup of dry white wine
3 cups of low fat or fat free milk (eye ball-more on this later)
a handful of spinach leaves
a handful of fresh basil leaves (don't chop-keep it whole)
salt and pepper to taste (do make sure it's salted properly)
1 pinch of dried basil (for on top)
1 cup of shredded mozzarella cheese
one tomato, sliced and cut in half

For this recipe, you will need a large nonstick skillet and a large lasagna pan (shown in photo)

Preheat oven to 425

In a large skillet on low to medium heat, saute onions, garlic, and red peppers in olive oil and red pepper flakes. Make sure you don't burn the garlic. Turn down the heat if you need to. Saute for 5-7 minutes or until the red pepper and onion are soft. Add in the flour. Whisk it in to break it up. The mixture will get kind of gooey. Add the wine and whisk again. Then add the milk and keep whisking. Make sure the flour is broken up and combined. Also, be sure to add some salt and pepper. At this point, it should start to thicken but don't let it get too thick. Add in the spinach leaves and basil leaves.

In lasagna pan, add all the spinach and kale ravioli. Then, pour the entire mixture on top of the ravioli. Make sure that the ravioli is under the cream sauce. If not, add a little more milk. It won't hurt it. Then, sprinkle with mozzarella cheese and place the tomatoes on top. Sprinkle with salt, pepper, and dried basil.

Bake for about 15 to 20 minutes or until bubbly. The cream sauce will begin to bubble up and the cheese will slightly brown.

Let cool (if you have patience) for five minutes. It will help to continue to thicken up the sauce, especially if you added more milk.

Serve with crusty bread and a salad or just by itself. I hope you like it and remember, you can be as creative as you want with this one.