Skillet Ravioli Lasagna
Skillet Ravioli Lasagna
Refrigerated ravioli offers a fun twist to classic lasagna that’s ready in 1/3 the time—no need to pre-boil pasta or bake for an hour. Truly a simple one-pan recipe for weeknight comfort food your family will love. Recipe courtesy of Del Monte Foods.
Serves 6.
INGREDIENTS
1¼ lbs. lean ground beef
½ cup diced onion
1 Tbsp. minced garlic
¼ tsp. salt
¼ tsp. black pepper
1 can (14.5oz.) diced tomatoes, not drained
1 can (6oz.) tomato paste
1 tsp. sugar
20 oz. refrigerated cheese ravioli, uncooked
1 can (14.5oz.) cut green beans, drained
3 cups shredded mozzarella cheese, 12 oz.
DIRECTIONS
- BROWN BEEF WITH ONION, GARLIC, SALT AND PEPPER IN A 3-INCH DEEP 10-INCH SKILLET OR DUTCH OVEN. SPREAD MEAT EVENLY IN PAN; REMOVE FROM HEAT.
- STIR TOGETHER DICED TOMATOES, TOMATO PASTE, 2 CUPS WATER AND SUGAR IN A MEDIUM BOWL.
- ARRANGE HALF OF RAVIOLI EVENLY OVER MEAT. TOP WITH HALF OF SAUCE. LAYER ALL GREEN BEANS, HALF OF MOZZARELLA AND THEN REMAINING RAVIOLI, SAUCE AND MOZZARELLA.
- COVER AND BRING TO A SIMMER OVER MEDIUM HEAT. REDUCE HEAT AND SIMMER GENTLY 15 MINUTES. REMOVE FROM HEAT; LET STAND 10 MINUTES. CUT INTO WEDGES AND SERVE.
VARIATION: To make Extreme Cheese Ravioli Lasagna, prepare recipe as directed, except dollop 1 cup ricotta cheese by heaping Tbsp., over lasagna after first 10 minutes of simmer time in Step 4. Cover and simmer remaining 5 minutes.
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