|1 Lb. Ground Beef|
|1 White Onion, Small, Diced|
|1 Mushrooms, Sliced, (8-oz.) Pkg.|
|1 Tsp. Vegetable Oil|
|2 Garlic Cloves, Minced|
|2 Jars Tomato-Basil Pasta Sauce (26 oz)|
|1 Cup Water|
|1 Tbsp. Dried Italian Seasoning|
|½ Tsp. Salt|
|½ Tsp. Pepper|
|1 Refrigerated Four Cheese Ravioli (20-oz)|
|1 Cup Shredded Mozzarella Cheese|
- Brown ground beef in a Dutch oven over medium-high heat stirring until it crumbles and is no longer pink; drain and set aside.
- 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, Italian seasoning, salt and pepper. 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. Garnish with strips of tomato basil.
NOTE: You can substitute Italian sausage for ground beef and your favorite pasta sauce if not a fan of tomato basil.