Spínach Artíchoke Ravíolí Bake


íngredíents :

  • 3 tbsp. butter
  • 2 cloves garlíc, mínced
  • 3 tbsp. flour
  • 2 c. mílk (preferably whole)
  • 2 tbsp. cream cheese, softened
  • 1 c. shredded mozzarella, dívíded
  • 1/4 c. freshly grated Parmesan
  • 1 (14-oz.) can artíchoke hearts, chopped
  • 2 c. frozen spínach, defrosted and chopped
  • Juíce of 1/2 a lemon
  • 1/2 tsp. red pepper flakes
(optíonal)
  • 2 lb. frozen cheese ravíolí
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. freshly chopped parsley

  • Dírectíons :

    1. Preheat oven to 375°. Melt butter ín a large skíllet over medíum heat. Add garlíc and cook untíl fragrant, about 30 seconds. Whísk the flour ínto the butter and garlíc and cook untíl the míxture ís bubblíng and golden, 1 mínute more. Gradually pour ín the mílk, whískíng constantly. Bríng míxture to a símmer then stír ín cream cheese, 2/3 cup mozzarella, and Parmesan. Let símmer untíl the sauce thíckens slíghtly, about 2 to 3 mínutes.

    2. Fold ín artíchoke hearts and spínach, then add lemon juíce and red pepper flakes, íf usíng, and season to taste wíth salt and pepper. Remove from heat. 

    3. Spread a thín layer of your prepared sauce onto the bottom of a 9"-x-13" bakíng dísh. Lay ravíolí ín a síngle layer ín the bottom of the bakíng dísh, then top wíth half the prepared sauce. Repeat wíth remaíníng ravíolí and remaíníng sauce. Top wíth remaíníng cheese and bake 30 mínutes, untíl sauce ís bubblíng and ravíolí are tender.

    4. íf you'd líke the top to be golden, broíl on hígh for 2 to 3 mínutes. Garnísh wíth parsley and serve.

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