Paula Deen’s Meaty Spinach Ravioli Bake

PAULA DEEN’S MEATY SPINACH RAVIOLI BAKE
Olive oil
½ lb. ground sirloin
2 plum tomatoes, diced
1 yellow onion, minced
1 T. minced garlic
Kosher salt, black pepper
½ t. crushed red pepper
1 (24-oz.) jar tomato and basil pasta sauce (look for a top brand)
¼ c. chopped fresh parsley
1 (5-oz.) bag fresh baby spinach, rough chop
1 (8-oz.) pkg. shredded Italian cheese blend
1 (24-oz.) pkg. frozen cheese ravioli
Fresh parsley, garnish

1. Preheat oven 375. Spray 13×9” baking dish with PAM.
2. In small Dutch oven, drizzle oil to cover bottom and place over medium heat.
3. Add beef and cook until browned and crumbly.
4. Stir in tomatoes, onion, garlic, salt and pepper. Cook until tender.
5. Stir in pasta sauce and parsley and cook until heated through. Taste for seasoning.
6. Spread 1/3 of sauce in bottom of baking dish.
7. Top with half of spinach, ½ c. cheese and ½ of ravioli. Repeat layers once.
8. Top with remaining sauce and remaining cheese.
9. Bake pasta until tender, 30-40 minutes. Let stand for 10 minutes before serving.
10. Garnish with parsley.