This is an old Rachael Ray recipe that I've been making for years and years. Every time I make it for friends, they always ask me for the recipe. Always. I thought the ultimate compliment came this past March when Rachel New herself had a baby and requested I make this for her and her family (I know her hubby likes meat...so to request this vegetarian dinner says a lot!). You can eat it alone as a vegetarian casserole or make it as a side to serve along a protein (as I did in my photo...we had crispy baked chicken this night). I really think you'll love it.
As a side note: a very dear friend commented that she really doesn't like making recipes involving a roux (the flour/butter/milk combo). I think it makes her nervous...which I totally understand...it sounds complicated but it really is not. You can not screw this roux up. At the end, you're going to pile everything in a casserole dish and cover it with cheese...it doesn't matter how pretty your roux is...once it's bubbly and cheesy, no one will care. One bit. And it will taste fabulous regardless. Don't stress...this is an easy supper.
2 pounds fresh or frozen cheese-filled ravioli or tortellini
2 tablespoons butter
2 cloves garlic, finely chopped
2 tablespoons flour
2 cups milk
1 (10 oz) box frozen spinach, thawed and drained of excess liquid
1 can (14 oz) quartered artichoke hearts, drained
1 cup mozzarella cheese
1/2 cup Parmesan cheese, grated
Lots of salt and pepper
Preheat oven to 425 degrees
Bring a large pot of salted water to a boil. Drop ravioli or tortellini and cook 4-5 minutes (until they all start floating to the top). Drain.
Meanwhile, place a large skillet over medium-high heat. Melt butter then add in garlic and cook about a minute. Sprinkle flour in and cook another minute. Whisk in milk and bring your roux up to a bubble to thicken (see, easy!). Add in spinach and artichokes and lots of salt and pepper. Cook about 5 minutes.
Add in reserved ravioli and toss to coat. Transfer everything to a large casserole dish and sprinkle cheeses over. Place in oven 5-7 minutes (just enough time to brown the top).
Ok...here are some other suggestions...
1. This recipe freezes beautifully! I have made it well in advance and kept it in the freezer until dinner time. Remove from freezer and place in a 375 degree oven to bake (about 25 minutes). When it's bubbly and brown, you're good to go.
2. If you're going to take it to someone, follow all instructions until the "put it in the oven" part. After you put it in the casserole dish, cover with foil and deliver. Let the recipient know that they should pop it in a 375 degree oven to bake about 20 minutes.
3. And of course, you could add in yummy browned sausage to this recipe too. Who says it has to be vegetarian?