Cheesy Ravioli Bake
CALORIES: 520
PREP: 5 minutes
COOK: 15 minutes
Ingredients
| 1 tbsp | oil |
|---|---|
| 1 lb | lean ground beef |
| 2 cups | tomato sauce |
| 1 cup | beef broth |
| 1/2 tsp | red pepper flakes |
| 2 cups | chopped baby spinach |
| 1 package | cheese and spinach ravioli |
| 1/2 cup | 1/2 shredded mozzarella cheese |
| 1/4 cup | freshly grated Parmesan cheese |
| 1 tbsp | chopped fresh parsley |
Salt and pepper to taste |
Directions
In a large oven-safe skillet, heat the oil over medium-high heat. Add the beef to the skillet and cook, breaking it up with the side of the spoon, until it is no longer pink, about 5 minutes. Season with salt and pepper to taste. Stir in the tomato sauce, beef broth, and red pepper flakes. Bring the mixture to a boil. Reduce the heat to medium. Stir in the baby spinach and cook until it is wilted, about 2 minutes. Stir in the ravioli and reduce the heat to medium-low. Continue to cook, stirring occasionally, until the pasta is cooked, about 5 to 6 minutes. Top the pasta with the mozzarella and Parmesan cheese.
Broil the pasta until the cheese is golden, about 1 to 2 minutes.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 520 |
| Total Fat (g) | 25 |
| Saturated fat (g) | 10 |
| Cholesterol (mg) | 200 |
| Sodium (mg) | 1400 |
| Total Carbohydrate (g) | 41 |
| Dietary Fiber (g) | 2 |
| Total Sugars (g) | 5 |
| Protein (g) | 34 |
| Vitamin D (mg) | 1 |
| Calcium (mg) | 268 |
| Iron (mg) | 7 |
| Potassium (mg) | 511 |
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