Baked Ravioli and Vegetables

Ingredients

• 16 ounce broccoli frozen
• 9 ounce cheese-filled ravioli light refrigerated uncooked
• 2 tablespoons breadcrumbs dry fine
• 2 tablespoons flour all-purpose
• 1 clove garlic minced
• 0.3 teaspoon ground pepper 
• 1 teaspoon penzey's southwest seasoning dried italian
• 0.8 cup preshredded parmesan cheese divided
• 0.3 teaspoon salt 
• 12 ounce evaporated skimmed milk divided canned
• 10 cup water 

Equipment

• sauce pan
• oven
• baking pan
• dutch oven

Directions

1. Bring water to a boil in a Dutch oven.
2. Add pasta and vegetables; cook 5 minutes.
3. Drain.
4. While pasta and vegetables cook, combine 1/2 cup milk and flour; stir well.
5. Combine flour mixture, remaining milk, Italian seasoning, and next 3 ingredients in a medium saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 cup Parmesan cheese.
6. Combine pasta mixture and cheese sauce; stir well. Spoon into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
7. Sprinkle with breadcrumbs.
8. Bake at 350 for 15 minutes.
9. Sprinkle remaining 1/4 cup cheese over breadcrumbs; bake 5 additional minutes or until lightly browned.