Baked Beef Ravioli

By á-169939

I use only half pound of the ground beef. I use a blender to ground the onion, garlic and diced tomatos, so my children won't pick any vegetables out.

Ingredients

• 2 9 ounce package refrigerated cheese-filled ravioli
• 1 1/2 pounds ground beef
• 1 large onion, chopped (1 cup)
• 6 cloves garlic, minced
• 1 14 1/2 ounce can diced tomatoes, undrained
• 1 10 3/4 ounce can condensed tomato soup
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1 1/2 cups shredded mozzarella cheese (6 ounces)
• 1/2 cup finely shredded Parmesan cheese (2 ounces)

Details

Preparation time 20mins
Cooking time 40mins
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
2. Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
3. Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.

Nutrition Facts (Baked Beef Ravioli)
Per serving: 503 kcal cal., 20 g fat (9 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 113 mg chol., 854 mg sodium, 40 g carb., 3 g fiber, 8 g sugar, 40 g pro.
Percent Daily Values are based on a 2,000 calorie diet