- Portion size 4 servings
Ingredients
Method
In large nonstick skillet, cook onion and garlic over medium-high heat until softened, about 5 minutes. Add beef, breaking up with wooden spoon, until no longer pink, 5 to 7 minutes. Drain off fat.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 until tender-firm (2 to 5 minutes if fresh, 6 to 8 minutes if frozen, or according to package instructions). Drain well and add to sauce; toss to coat.
Scrape into 8 cup (2 L) casserole or glass baking dish; sprinkle with Mozzarella and Parmesan cheeses. Bake in 450°F (230°C) oven until cheese is melted, about 10 minutes.
Nutritional facts Per serving: about
- Sodium 1634 mg
- Protein 45 g
- Calories 666.0
- Cholesterol 141 mg
- Total carbohydrate 59 g
%RDI
- Iron 50.0
- Folate 15.0
- Calcium 35.0
- Vitamin A 33.0
- Vitamin C 33.0
