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Tuesday, May 10 2016


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 1/2 ounce can diced tomatoes, undrained
1 10 3/4 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)

Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover to keep warm.
Meanwhile, in a large skillet cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through.
Nutrition Facts (Baked Beef Ravioli)
Per serving: 503 kcal cal., 20 g fat (9 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 113 mg chol., 854 mg sodium, 40 g carb., 3 g fiber, 8 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:14 am   |  Permalink   |  0 Comments  |  Email

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