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
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.