Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons unsalted butter
  • 2 cloves garlic (crushed)
  • 2 tablespoons all-purpose flour
  • 4 ounces cream cheese (at room temperature)
  • 2 cups half-n-half (or whole milk)
  • 1 cup Parmesan cheese (shredded, plus more for garnish)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 24 ounces frozen ravioli ((1 package))
  • 1 1/2 cups fresh spinach (rough chopped)
  • 2 1/2 cups cooked chicken (chopped or shredded)
  • 1 cup mozzarella cheese (shredded)
  • 3 tablespoons fresh basil (cut chiffonade-style)

Instruction

  • Preheat oven to 350 degrees F.
  • Heat a medium saucepan (or skillet) over medium to medium-high heat. Add butter and cook until melted.
  • Add garlic and cook for 1 to 2 minutes stirring constantly to prevent burning. Add flour and stir to combine. Cook 1 minute.
  • Add the cream cheese and stir to combine. Cook until the cheese has become very soft, about 3 to 5 minutes.
  • Add the cream and Parmesan cheese; whisk to combine until the cream cheese is dissolved into the sauce.
  • Cook, whisking occasionally until the sauce begins to bubble and the Parmesan is melted, about 3 minutes. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the sauce has thickened a bit. Season with salt pepper, and nutmeg, and then give the sauce a stir.
  • Pour about 1/4 of the sauce into the bottom of a 9-inch x 13-inch baking dish. Spread the sauce over bottom of the dish.
  • Add frozen ravioli to the baking dish and spread into an even layer. Top pasta with chopped spinach and chicken so the ravioli is covered.
  • Pour the rest of the sauce over the chicken and spread evenly around the baking dish. Sprinkle all over the top the casserole with mozzarella cheese.
  • Bake for 30 minutes, or until the sauce is bubbly and the ravioli is cooked. Turn your oven to broil on HIGH and cook for 2-3 minutes, or until the top of the casserole is golden.
  • Carefully remove from the oven. Sprinkle basil over the casserole. Let sit 5 to 10 minutes. Serve warm with extra Parmesan if desired.