One-Pot Pasta

Store-bought pasta sauce and refrigerated ravioli make One-Pot Pasta a speedy supper solution. Plenty of fresh veggies and garlic are mixed in to give it that homemade taste

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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