Thursday, January 12, 2012


1/2 pound bulk Italian sausage
1/2 pound lean ground beef (90% lean)
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (25 ounces) cheese raviolo
1 cup (4 ounces) shredded part-skim mozzarella cheese
In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a casserole dish. Stir in the marinara sauce, tomatoes and mushrooms. Prepare the ravioli according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is browning and bubbly.

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