Easy to make. We like this dish. Even Grace liked the ravioli. It's very good with freshly grated Parmesan cheese and warm Italian bread. If you are looking for a saucy dish, this is not for you. This dish was very tasty as a left over.
2 9oz packages refrigerated cheese-filled ravioli
1 1/2 pounds ground beef
1 lg onion, chopped (1 cup)
6 cloves garlic, minced
1 14.5 oz can diced tomatoes, undrained
1 10.75 oz can condensed tomato soup
1 tsp dried basil, crushed
1 tsp dried oregano, crushed
1 1/2 cups shredded mozzarella cheese (6oz)
1/2 cup finely shredded Parmesan cheese (2 oz)
1. Preheat oven to 375 F. Cook ravioli according to package directions; drain well. 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 undrained tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
3. Transfer mixture to an ungreased 3-quart rectangular baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, for about 20 minutes or until heated through.
Serves 8-10