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Quick Ravioli Bake

By The Canadian Living Test Kitchen

Tested till perfect

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Quick Ravioli Bake

Quick Ravioli Bake
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 666
pro 45 g
total fat 27 g
sat. fat 13 g
carb 59 g
fibre 4 g
chol 141 mg
sodium 1,634 mg
% RDI: -
calcium 35
iron 50
vit A 22
vit C 33
folate 15

Serve with Spinach Salad.

Ingredients

  • 1 lb lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 tsp dried Italian herb seasoning or oregano
  • 1 lb frozen ravioli or tortellini
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Preparation

In large nonstick skillet, cook beef over medium-high heat, breaking up with wooden spoon, until no longer pink, 5 to 7 minutes. Drain off fat.

Add onion, garlic, salt and pepper; cook for 5 minutes. Stir in tomatoes and herb seasoning. Reduce heat to medium-low; cover and cook for 10 minutes.

Meanwhile, in large saucepan of boiling salted water, cook ravioli for 2 to 5 minutes if fresh, 6 to 8 minutes if frozen, or until tender but firm. Drain well and add to sauce; toss to coat.

Divide among 4 individual gratin dishes or place in one 11- x 7-inch (2 L) glass baking dish; sprinkle with mozzarella and Parmesan cheeses. Bake in 450°F (230°C) oven for 10 minutes or until cheese is melted.

Additional information :

Tip: Make extra to reheat for lunch the next day or freeze for another night.

Source : Canadian Living Magazine: October 2001

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