Skillet Ravioli Lasagna

by Kensie Kimball

Ingredients

  • 1 (24 ounce) package frozen or refrigerated cheese ravioli
  • 1 pound ground beef
  • 1 ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (28 ounce) can crushed tomatoes
  • ¼ cup chopped fresh basil
  • 8 ounces small fresh mozzarella balls, divided

Instructions

  • Preheat broiler. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
  • Meanwhile, cook ground beef in a large cast-iron or oven-safe skillet over medium heat until cooked through, 4 to 5 minutes, using the back of a wooden spoon to crumble the beef. Season with oregano, garlic powder, salt and pepper.
  • Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.
  • Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until cheese is melted, 2 to 3 minutes.
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