Sunday Supper: One Pot Pasta

Time for another great recipe for this week's Sunday Supper!

I stumbled upon this recipe in one of my favorite magazines, Southern Living.  It's was unique enough to peak my interest, so I knew I had to try it out.

I love Italian food, and this didn't disappoint.  It was saucy, cheesy, full of flavor, comfort food at it's best.  One of the best aspects is that it is easy to make.  One pot, that's it, and it takes some help from fresh pasta, and your favorite jarred sauce, which you jazz up.  I was skeptical of the flavors, but it really turned out delicious.  It's become one of my new favorite dishes!

 

I hope you try this dish.  The whole family will love it!

One Pot Pasta

Southern Living

serves 4

1 pound lean ground beef
1 small onion, diced
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon vegetable oil
2 garlic cloves, minced
2 (26-ounce) jars tomato-basil pasta sauce
1 cup water
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (20-ounce) package refrigerated four cheese ravioli
1 cup (4 ounces) shredded mozzarella cheese

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.

Saute onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and saute 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.

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.