Creamy & Light Ravioli Casserole - cooking recipe

Ingredients

12 ounces frozen broccoli (boiled till tender & drained)
1 tablespoon olive oil
6 garlic cloves (minced)
1/2 onion (diced)
8 ounces mushrooms
12 ounces spinach (drained)
2 tablespoons white wine
salt, pepper, garlic powder to taste
Sauce
4 tablespoons butter
4 tablespoons flour
1 cup chicken broth
1 cup beef broth
1 cup milk
1/2 cup parmesan cheese
1/2 teaspoon nutmeg
14 ounces fire-roasted tomatoes (Kroger)
salt, pepper, garlic powder to taste
4 cups Italian cheese blend
28 ounces frozen ravioli (any kind)

Preparation

Preheat oven to 375 degrees.
Heat a large skillet over medium heat. Add olive oil, minced garlic, diced onion and saute for 3 minutes.
Add to skillet mushrooms, spinach, broccoli and wine.
Salt, pepper, and garlic powder to taste. Saute for 5 minutes.
For the sauce: In a large pot melt butter. Mix butter and flour to make a rue.
Mix in broths, milk, Parmesan, and nutmeg. Bring to a boil.
Add in tomatoes and season to taste. Thicken if needed with a water and cornstarch mixture.
Boil ravioli till tender and drain.
Layer in a casserole dish as follows: sauce, ravioli, Italian blend cheese, veggie mix, Italian blend cheese, and sauce.
Cook at 357 degrees for 15 minutes.