Description
This ultimate cozy one-pot comfort meal is the perfect solution for busy weeknights. Featuring tender cheese-filled ravioli, savory ground beef, and vibrant spinach in a robust, tomato-based broth, this dish is packed with deep, roasted flavors. By utilizing the oven to finish the soup, you achieve a restaurant-quality meal with minimal effort and cleanup. It is a hearty, family-friendly dinner that satisfies even the pickiest eaters while remaining entirely alcohol-free and pork-free.
Ingredients
1 package (20 oz) refrigerated cheese ravioli
1 lb ground beef
1 yellow onion, finely diced
3 cloves garlic, minced
4 cups vegetable or beef broth
1 can (28 oz) crushed tomatoes
2 cups fresh baby spinach
1 tbsp dried Italian seasoning
1 tsp balsamic vinegar
Salt and cracked black pepper to taste
1/2 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
In a Dutch oven over medium heat, brown the ground beef until cooked through, then drain excess fat.
Add the onion to the pot and sauté for 3-4 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Pour in the crushed tomatoes, broth, Italian seasoning, and balsamic vinegar; bring to a gentle simmer.
Carefully add the ravioli to the pot.
Cover the Dutch oven and transfer to the preheated oven.
Bake for 15 minutes or until the ravioli is tender.
Remove from the oven, stir in the fresh baby spinach until wilted, and sprinkle with mozzarella cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid over time, so add a splash of water or broth when reheating. You may substitute ground beef with ground chicken for a lighter profile.
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg