Monday, July 23, 2012

One Pot Pasta

I've been struggling quite a bit this summer with finding recipes that I can whip up after work. I generally don't get home until after 7:00 (and often it's more like 7:30 or 8:00), and there just isn't time to make something complicated. I figured out early on that "easy" doesn't necessarily mean "fast" (some casseroles are just simple-dump-it-in-and-mix, but they take almost an hour in the oven).

So, I set out to find some recipes that are truly fast but also tasty, and this one definitely worked out!

Recipe adapted from here.

1 pound lean ground beef
1 small onion, diced
8 oz fresh mushrooms, sliced
1 tsp olive oil
2 garlic cloves, minced
2 jars tomato-basil pasta sauce
1 cup water
3 tbsp dried Italian seasoning
1/2 tsp black pepper
1 20-oz package refrigerated ravioli (I used Buitoni four-cheese)
1 cup shredded mozzarella cheese

1. Cook the ground beef in a large pot over medium heat until cooked through (no longer pink). Drain and set aside. Wipe down the pot with a paper towel.
2. Put olive oil in the pot and heat over medium heat. Add the onion and mushrooms and saute until tender (8 minutes or so). Add garlic and saute 1 minute more.
3. Add cooked beef, sauce, water, Italian seasoning, and pepper to the pot. Bring to a boil, then add the ravioli.
4.  Reduce heat to medium-low, put a lid on the pot, and simmer (stirring every couple of minutes) until the pasta is done (8-10 minutes). Stir in the cheese and serve!

(BIG pot)

(meat cooking)

(all done!)

(sliced mushrooms and onions)

(sautéing mushrooms and onions)

(adding sauce, meat, etc.)

(bringing to a boil)

(all finished!)

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