Gluten-Free Cheese Ravioli and Spinach Casserole
Ingredients
- 1 package (13 oz.) Celentano Gluten-Free Cheese Ravioli
- 2 chicken breasts, grilled with Montreal Steak Seasoning and chopped
- 2 (10oz.) packages frozen, chopped spinach - thawed and squeezed dry
- 1 can fire roasted tomatoes with garlic, drained
- 1 can artichoke hearts, drained and roughly chopped
- 1 ½ cups skim milk
- 3 tablespoons gluten-free all-purpose flour
- Salt and black pepper to taste
- Dash of nutmeg
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Asiago or Parmesan cheese
Directions
Preheat oven to 350 degrees. In a bowl mix together the chicken, spinach, tomatoes, and artichoke hearts. Season with salt and black pepper to taste, set aside. Whisk the milk and flour in a non-stick sauce pan over medium heat until it reaches a boil. Reduce the heat and continue stirring until thickened. Season with salt, black pepper, and nutmeg. Using a 9X9 baking dish, spread a thin layer of sauce over the bottom. Layer half of the frozen ravioli, half of the chicken mixture, half the sauce and half the mozzarella cheese. Repeat with another layer. Top everything with grated Asiago or Parmesan cheese. Bake for 20-30 minutes until bubbly. Remove from the oven allowing to cool slightly before serving.
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