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.

Country Woman - - LET’S EAT| COMFORT FOOD -

—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

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