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One-Pot Pasta

Southern Living SEPTEMBER 2005

  • Yield: Makes 4 servings
  • Cook time:28 Minutes
  • Prep time:10 Minutes

Ingredients

  • 1 pound lean ground beef
  • 1 small onion, diced
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 teaspoon vegetable oil
  • 2 garlic cloves, minced
  • 2 (26-ounce) jars tomato-basil pasta sauce
  • 1 cup water
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (20-ounce) package refrigerated four-cheese ravioli
  • 1 cup (4 ounces) shredded mozzarella cheese

Preparation

Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.

Sauté onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.

Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.

Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce and Buitoni Family Size Four Cheese Ravioli.

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One-Pot Pasta recipe

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