Ingredients
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1 (24 ounce) package frozen or refrigerated cheese ravioli
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1 pound lean ground beef
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1 ½ teaspoons dried oregano
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon ground pepper
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1 (28 ounce) can no-salt-added crushed tomatoes
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¼ cup chopped fresh basil
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8 ounces small fresh mozzarella balls, divided
Directions
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Preheat broiler. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
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Meanwhile, cook ground beef in a large cast-iron or broiler-safe skillet over medium-high heat until cooked through, 4 to 5 minutes, using the back of a wooden spoon to crumble the beef. Season with oregano, garlic powder, salt and pepper.
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Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.
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Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, 2 to 3 minutes.
