Categories: Pasta
Ingredients
- 1 tsp. vegetable oil
- 1/2 lb. ground sirloin
- 2 plum tomatoes, diced
- 1 small yellow onion, minced
- 1 garlic clove, minced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. crushed red pepper
- 24 oz. jar tomato and basil pasta sauce
- 1/4 cup chopped fresh parsley
- 5 oz. bag fresh baby spinach, roughly chopped
- 8 oz. package shredded Italian cheese blend
- 24 oz. package frozen cheese ravioli
- Garnish: chopped fresh parsley
Directions
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Preheat oven to 375. Spray a 13×9-inch baking dish with cooking spray.
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In a small Dutch oven, heat oil over medium-high heat. Add beef; cook until browned and crumbly, about 5 minutes. Stir in tomatoes, onion, garlic, salt and all pepper; cook until vegetables are tender, about 5 minutes. Stir in pasta sauce and parsley, and cook until heated through.
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Spread one-third of sauce in bottom of prepared pan. Top with half of spinach, 1/2 cup cheese and half of ravioli; repeat layers once. Top with remaining sauce and remaining cheese.
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Bake until pasta is tender, 30-35 minutes. Let stand for 10 minutes before serving. Garnish with parsley.