Beefy Baked Ravioli with Spinach and Cheese
Ingredients
- 1 pound 85% lean ground beef
- 1 tablespoon olive oil
- 1 medium-size red onion, thinly sliced (about 3 cups)
- 2 tablespoons finely chopped garlic (from 3 medium garlic cloves)
- 1 (28-oz.) can crushed tomatoes
- 1 cup chicken stock
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (20-oz.) pkg. refrigerated four-cheese ravioli (such as Buitoni)
- 1 (5-oz.) pkg. baby spinach
- 4 ounces pre-shredded low-moisture part-skim mozzarella (about 1 cup)
- 2 ounces grated Parmesan cheese (about 1⁄2 cup)
- 1/4 cup torn fresh basil leaves
Instructions
- Preheat oven to broil with rack 9 inches from heat. Place a 12-inch cast-iron skillet on stove-top over medium-high. Add beef; cook, stirring often, until browned, 8 to 10 minutes. Remove beef; drain and set aside. Wipe skillet clean.
- Heat oil in skillet over medium-high; add onion, and cook, stirring occasionally, until tender, 8 to 10 minutes. Add garlic to skillet; cook, stirring constantly, until fragrant, about 1 minute. Stir in crushed tomatoes, stock, Italian seasoning, salt, pepper, and ravioli. Bring to a boil; reduce heat to medium. Cover and simmer until ravioli are tender, about 8 minutes. Uncover and return cooked beef to skillet. Stir in half of spinach, and cook just until wilted. Repeat with remaining spinach. Top with mozzarella and Parmesan.
- Broil in preheated oven until cheese is melted and golden, about 6 minutes. Remove from oven, and garnish with fresh basil.
