Beef and Pasta Pronto
Posted May 31, 2013
Need dinner on the table in a hurry? Then this is your dish!
- 1 1/4 lb Ground Beef
- 2 cans Italian or chili-style tomatoes (19 oz/540 ml)
- 1 pkg refrigerated ravioli (approx. 1/2 lb or 250 g)
- 2 cup baby spinach
- 1 cup pitted ripe olives, chopped
- feta, parmesan or tex-mex cheese
Pan-fry ground beef over medium heat for 8 to 10 minutes or until browned and completely cooked. Drain. Stir in tomatoes — simmer 10 minutes, stirring occasionally.
Meanwhile, cook ravioli according to package directions — drain. Stir ravioli, spinach and olives into beef mixture — heat though. Top each serving with crumbled or grated cheese.
Courtesy of Canada Beef Inc.