In large nonstick skillet, cook beef over medium-high heat, breaking up with wooden spoon, until no longer pink, 5 to 7 minutes. Drain off fat.
Add onion, garlic, salt and pepper; cook for 5 minutes. Stir in tomatoes and herb seasoning. Reduce heat to medium-low; cover and cook for 10 minutes.
Meanwhile, in large saucepan of boiling salted water, cook ravioli for 2 to 5 minutes if fresh, 6 to 8 minutes if frozen, or until tender but firm. Drain well and add to sauce; toss to coat.
Divide among 4 individual gratin dishes or place in one 11- x 7-inch (2 L) glass baking dish; sprinkle with mozzarella and Parmesan cheeses. Bake in 450 degrees F (230 degrees C) oven for 10 minutes or until cheese is melted.
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 359 (47%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 144.3mg||44 %|
|Sodium 606.9mg||21 %|
|Potassium 677.4mg||18 %|
|Total Carbohydrate 61.1g||18 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 57.3g|
|Protein 39.1g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 762
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