One-Pan Beefy Baked Ravioli

Equipment

• Oven
• Stovetop
• Skillet

Ingredients

• 1 lb. lean ground beef
• 1 Tbsp. olive oil
• 1 medium-size red onion, thinly sliced (about 3 cups)
• 3 garlic cloves, minced
• 1 (28-oz.) can crushed tomatoes
• 1 cup chicken broth
• 1 tsp. dried Italian seasoning
• 1 tsp. kosher salt
• ¼ tsp. black pepper
• 1 (20-oz.) pkg. refrigerated four-cheese ravioli
• 1 (5-oz.) pkg. baby spinach
• 4 oz. low-moisture part-skim mozzarella, shredded (about 1 cup)
• 2 oz. Parmesan cheese, grated (about ½ cup)
• ¼ cup torn fresh basil leaves

Instructions

1. 1Preheat the oven to broil and position the rack 9 inches from the heat source. Brown the ground beef in a 12-inch cast-iron skillet over medium-high heat, stirring frequently, for 8 to 10 minutes. Drain the cooked beef, set it aside, and wipe the skillet clean.
2. 2Warm the olive oil in the same skillet over medium-high heat. Add the sliced red onion and cook for 8 to 10 minutes, stirring occasionally, until tender.
3. 3Stir the minced garlic into the skillet and cook for about 1 minute until fragrant. Stir constantly here so the garlic doesn't burn and turn bitter. Pour in the crushed tomatoes and chicken broth, then add the Italian seasoning, kosher salt, black pepper, and refrigerated ravioli.
4. 4Bring the mixture to a boil, then lower the heat to medium. Cover the skillet and simmer for about 8 minutes until the ravioli is tender. Remove the lid and stir the browned beef back into the pan.
5. 5Fold in half of the baby spinach and cook briefly until it wilts. Add the rest of the spinach and stir until wilted. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
6. 6Transfer the skillet to the preheated oven and broil for about 6 minutes until the cheese is melted and golden brown. Take the pan out of the oven, garnish with torn fresh basil, and let the dish rest for 5 minutes so the sauce can thicken slightly.

Recipe Details