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Quick Ravioli Bake

pasta, cheese, beef - ground

1 pound lean ground beef
1 onion; chopped
2 cloves garlic; minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (28 oz) diced tomatoes
1 teaspoon dried Italian herb seasoning; or
oregano
1 pound fresh or frozen ravioli or tortelli; ni
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

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 (8 cup) glass baking dish; sprinkle with mozzarella and Parmesan cheeses. Bake in 450°F oven for 10 minutes or until cheese is melted. Serve with spinach salad

Contributor: Canadian Living Magazine, October, 2001

Yield: 4 servings

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