Tried and True: Baked Beef Ravioli

It was sheer desperation and lack of imagination that led me to Pinterest to peruse my food board a couple of weeks ago...that and hunger.  I needed a dinner idea that would come together quick, included all the ingredients I had on hand at the time and  was fairly economical too.  This recipe seemed to be all those things rolled into one.  I've copied and pasted the recipe directly from BH&G site as it was written.  I'm including my 'version' down below that.

I can vouch for this much: my version was very good and tasty and I doubt it varied that much in flavor from the original recipe.  I made a half recipe, put half of that in the freezer for a second entree which we heated for dinner today.  Still tasted wonderful!  I hope you'll give this recipe a try.  John told me today that it's a keeper for sure. 

  • 2 9 ounce package refrigerated cheese-filled ravioli
  • 1 1/2 pounds ground beef
  • 1 large onion, chopped (1 cup)
  • 6 cloves garlic, minced
  • 1 14 1/2ounce can diced tomatoes, undrained
  • 1 10 3/4ounce can condensed tomato soup
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • 1 1/2 cups shredded mozzarella cheese (6 ounces)
  • 1/2 cup finely shredded Parmesan cheese (2 ounces)
1. Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.

2. Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
3. Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings.
Nutrition Facts (Baked Beef Ravioli)
  • Servings Per Recipe 8,
  • cal. (kcal) 503,
  • Fat, total (g) 20,
  • chol. (mg) 113,
  • sat. fat (g) 9,
  • carb. (g) 40,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 8,
  • pro. (g) 40,
  • sodium (mg) 854,
  • Percent Daily Values are based on a 2,000 calorie diet
The PennyAnn Poundwise version:

1 pkg cheese tortellini (it was what I had on hand) cooked per directions

1 pound ground beef browned with
1 large diced onion
2 tsps minced garlic

Add 1 can diced tomatoes, undrained
1 8 ounce can tomato sauce
1/2 tsp sugar
2 tbsps flour
2 tsp basil pesto
1 tsp dried oregano
Mix all ingredients with the cheese tortellini and place in casserole.  
Top with:
1 cup shredded mozzarella
1/4 cup Parmesan Romano shredded cheese

Bake 350 for 25 minutes until hot and bubbly.

I substituted those items I didn't have on hand: canned tomato soup and basil.  I used the Romano cheese blend because it has more flavor so less is needed to make the same taste impact.  We will definitely be adding this to our repertoire of favored recipes!

1 comment:

Anonymous said...

I need to branch out and try something different. Pestos are so popular but I have never made or bought any. I think I will look into it. I grow basil so why not! :) After years of cooking you can usually read a recipe and know it will be something your family will love and this is one of those recipes. Thank you. Sarah

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