One-Pot Pasta

Get the homemade taste without the fuss! Store-bought pasta sauce and refrigerated ravioli are mixed with plenty of fresh veggies and garlic to make this pasta speedy and delicious.

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce and Buitoni Family Size Four Cheese Ravioli.

Source: Edith Lyle Lessley, Homewood, Alabama, Southern Living
SEPTEMBER 2005