Greek Ravioli Skillet
Looking to please picky little palates? Even the tiniest tasters will enjoy this hearty mix of pasta, ground beef and fresh vegetables.
—TASTE OF HOME TEST KITCHEN TAKES: 30 MIN. • MAKES: 6 SERVINGS
1 pkg. (20 oz.) refrigerated cheese ravioli 1 lb. ground beef 1 medium zucchini, sliced 1 small red onion, chopped 3 cups marinara or pasta sauce 1/2 cup water 1/4 tsp. pepper 2 medium tomatoes, chopped 1/2 cup cubed feta cheese 1/2 cup pitted Greek olives, halved 2 Tbsp. minced fresh basil, divided
1. Cook ravioli according to package directions. Meanwhile, in a large skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink; drain.
2. Drain ravioli; add to skillet. Stir in the marinara sauce, water and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the tomatoes, cheese, olives and 1 Tbsp. basil. Sprinkle with remaining basil.
11/2 CUPS 543 cal., 20g fat (8g sat. fat), 89mg chol., 917mg sod., 58g carb. (13g sugars, 6g fiber), 32g pro.
GREEK RAVIOLI SKILLET