Serve with Spinach Salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2001
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1634 mg
- Protein 45 g
- Calories 666.0
- Total fat 27 g
- Cholesterol 141 mg
- Saturated fat 13 g
- Total carbohydrate 59 g
%RDI
- Iron 50.0
- Folate 15.0
- Calcium 35.0
- Vitamin A 22.0
- Vitamin C 33.0
