Ingredients
1 lb lean ground beef
1 onion, diced
8 oz sliced mushrooms
1 tsp vegetable oil
2 minced garlic cloves
2-26 oz jars tomato-basil pasta sauce
1 cup water
1 Tb dried Italian seasoning
1/2 tsp salt
1/4 tsp pepper
20 oz pkg refrig. 4-cheese ravioli
1 cup Mozz cheese
Preparation
Brown ground beef in Dutch oven over med-high heat. Drain and wipe Dutch oven clean. Saute onion and mushrooms in hot oil over med-high heat until tender. Add garlic and saute another minute. Stir in beef, pasta sauce, water, and next three ingredients. Bring to a boil and add ravioli. Reduce heat to med-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese and serve immediately.
