Ingredients
- 24 ounce bag frozen mini cheese ravioli
- 1 pound lean ground beef
- Salt to taste
- Pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- 24 oz spaghetti sauce your favorite
- 5.2 ounce Boursin cheese garlic and herb
- 1 cup shredded mozzarella cheese
Method
- Preheat your oven to 350°F.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Drain and set aside.
- While the ravioli cooks, heat an oven-safe skillet over medium heat. Add the ground beef and cook until no longer pink, breaking it up with a spoon as it cooks. Drain any excess grease if needed.
- Season the beef with salt, pepper, Italian seasoning, garlic powder, and onion powder. Stir to combine and let cook for a minute or two to bring out the flavor.
- Make It Creamy: Pour your favorite marinara sauce into the skillet with the beef. Stir in the Boursin cheese and continue stirring until it's melted and the sauce is smooth and creamy.
- Combine with Ravioli: Add the cooked ravioli to the skillet and gently mix until everything is coated in the rich, cheesy sauce.
- Sprinkle shredded mozzarella cheese over the top and bake in the oven for about 5 minutes, or until the cheese is melted and bubbly. (If you're short on time or keeping it lighter, you can skip the extra cheese and baking step.)
- Serve hot straight from the skillet and enjoy this cozy, satisfying dinner with a green salad or garlic bread on the side!
Nutrition
Notes
Refrigerate leftovers up to 4 days. Reheat in the microwave or stove top.
Substitute ground turkey or chicken for the ground beef, rt leave the meat out completely.
Substitute 4 ounces of cream cheese for the Boursin cheese.
Use your favorite filled ravioli; I'm using cheese and spinach filled. You can also sub tortellini or pasta.