Thursday, March 17, 2011

# cooking thursday

Cooking Thursday - #10 March 17

This recipe is also featured at Presto Pasta Nights.  Go on over and take a look at all the other yumminess going on.

Here's an easy way to prepare Baked Ravioli without just opening a jar of spaghetti sauce and warming some cheese ravioli.


Baked Beef Ravioli

Baked Beef Ravioli
Credit: Better Homes and Gardens

2 9-ounce packages refrigerated cheese-filled ravioli
1-1/2 pounds ground beef
1 large onion, chopped (1 cup)
6 cloves garlic, minced
1 14.5-ounce can diced tomatoes, undrained
1 10.75-ounce can condensed tomato soup
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1-1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup finely shredded Parmesan cheese (2 ounces)

1. Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.

2. Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender.

Baked Beef Ravioli

Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.

3. Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese.

Baked Beef Ravioli

Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.

Baked Beef Ravioli

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