Quick Ravioli Bake
Serve with Spinach Salad.
This recipe makes 4 servings
Quick Ravioli Bake
Photography by Yvonne Duivenvoorden
| 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 | 1634 mg |
| % RDI: | - |
| calcium | 35% |
| iron | 50% |
| vit A | 22% |
| vit C | 33% |
| folate | 15% |
Ingredients
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.
Tags:
Main Course; Kid-Friendly; Boil; Bake; Ground beef; Pasta; Cheese;
Source:
Canadian Living Magazine: October 2001
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