Serves 6

Prep time 10 minutes

Cook time 25 minutes


1 1/4 lb. lean ground beef
1/2 cup diced onion
1 Tbsp. minced garlic
Salt and freshly ground black pepper, optional
1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained
1 can (6 oz.) Contadina® Tomato Paste
1 tsp. sugar
1 pkg. (20 oz.) refrigerated cheese ravioli
1 can (14.5 oz.) Del Monte® Cut Green Beans, drained
3 cups (12 oz.) shredded mozzarella cheese


  1. Brown beef with onion, garlic, salt and pepper, if desired, in a 3-inch deep 10-inch skillet or a Dutch oven. Remove from heat; spread meat evenly in pan.

  2. Stir together diced tomatoes, tomato paste, 2 cups water and sugar in a medium bowl; set aside.

  3. Arrange half of ravioli (uncooked) evenly over meat. Top ravioli with half of sauce, then all of the green beans.  Top beans with layers of half of mozzarella, remaining ravioli, sauce and mozzarella.

  4. Cover and bring to a simmer over medium heat.  Reduce heat and simmer gently 15 minutes. Remove from heat; let stand 10 minutes. Cut into wedges to serve.

VARIATION:  To make Extreme Cheese Ravioli Lasagna, prepare recipe as directed, except dollop 1 cup ricotta cheese, by heaping tablespoon, over lasagna after first 10 minutes of simmer time in Step 4.  Cover and simmer remaining 5 minutes.

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