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Prep Time: 10 Minutes Cook Time: 28 Minutes |
Ready In: 38 Minutes Servings: 1 |
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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:
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.
2. 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.
3. 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.
4. Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce and Buitoni Family Size Four Cheese Ravioli.
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