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one pot pasta


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  • 1 pound lean ground beef $
  • 1 small onion, diced $
  • 1 (8-ounce) package sliced fresh mushrooms $
  • 1 teaspoon vegetable oil $
  • 2 garlic cloves, minced
  • 2 (26-ounce) jars tomato-basil pasta sauce $
  • 1 cup water
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon salt $
  • 1/4 teaspoon pepper $
  • 1 (20-ounce) package refrigerated four-cheese ravioli
  • 1 cup (4 ounces) shredded mozzarella cheese $



Step 1

Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.
Sauté onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.
Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.
Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce and Buitoni Family Size Four Cheese Ravioli.

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