It’s that time again…recipe swap day. Justine and I decided that I would take this week and she would take next week since my daughter and I are leaving Thursday to go camping in South Carolina with my parents. (Hubby is not a camper yet but I’m still holding out hope after eight years of marriage).
I have made this one before from Holly Clegg’s Trim and Terrific Freezer Friendly Meals and knew I would definitely make it again, however, it needed something. A kick. Tomatoes sounded like just the answer. In fact they did at a nice tangy-ness but once I put some tomato pasta sauce over it that was what made it. Unfortunately, I had already taken the picture and sat down to eat when I thought of it so I didn’t get a picture of it but at least it’s pretty without the sauce too.
Spinach Ravioli Casserole
Printable Recipe
Ingredients
1 16 ounce package of frozen ravioli, cooked to package directions
2 chicken breasts, grilled with Montreal Chicken (or other poultry) seasoning and chopped
2 pkgs (10oz) frozen, chopped spinach, thawed and squeezed dry
1 can fire roasted tomatoes with garlic, drained
1 can artichoke hearts, drained and roughly chopped
1 1/2 cups skim milk
3 Tbsp whole wheat flour
Salt and pepper to taste
Dash of nutmeg
1 cup part skim mozzarella, shredded
Couple Tbsp of fresh Asiago or Parmesan cheese, coarsely grated
1 cup tomato pasta sauce (optional)
Directions
1. In a bowl mix the chicken, tomatoes, artichokes and spinach. Season with salt and pepper to taste. Set this aside.
2. Whisk the milk and flour in a non-stick sauce pan over medium heat until it reaches a boil. Reduce heat and continue stirring until thickened. Season with salt, pepper and nutmeg. Set aside to cool a bit. (Stir every now and then so it doesn’t get too thick.)
3. Set two 9×9 baking dishes next to each other. (Treat this as if it were one large baking dish, we are just breaking it into two to either freeze or use for the recipe swap.) Spread a thin layer of sauce over the bottom. Layer half the ravioli, half the chicken mixture, half the sauce and half the cheese. Repeat once. Top everything with the few Tbsp of Asiago or Parm.
4. Either cool to room temp and freeze or bake at 350 degrees for 20-30 minute until bubbly.
5. Warm the pasta sauce and add that over the top if desired.
**When cooking the frozen half, thaw it in the refrigerator and then bake at 350 degrees for 25-35 minutes.
**They can also be prepped a day ahead, refrigerated and then baked the next day.