One Pot Pasta

1	lb	lean ground beef
1		small onion, diced
1		(8-ounce) package sliced fresh mushrooms
1	tsp	vegetable oil
2		garlic cloves, minced
2		(26-ounce) jars tomato-basil pasta sauce

1	cup	water
1	Tbs	dried Italian seasoning
1/2	tsp	salt
1/4	tsp	pepper
1		(20-ounce) package refrigerated four-cheese ravioli
1	cup	(4 ounces) shredded mozzarella cheese

1	Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.
2	Sauté onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.
3	Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.

Serves well with BASIL-GARLIC BREAD: Stir together 1/4 cup melted butter, 1 tsp dried basil, and 1/4 tsp garlic powder. Cut a 8 oz Italian bread loaf in half horizontally. Brush cut sides evenly with butter mixture. Wrap loaf in aluminum foil, and bake at 350° for 10 minutes or until thoroughly heated.

Source

Source: Southern Living

Lyons Family Cookbook