Beefy Baked Ravioli

Ingredients

• 1 lbs. 85% lean ground beef
• 1 Tbsp. olive oil
• 1 medium-sized red onion, thinkly slived (about 3 cups)
• 2 Tbsp. finely chopped garlic (3 medium garlic cloves)
• 1 (28 oz.) can crushed tomatoes
• 1 cup chicken stock
• 1 tsp. dried Italian seasoning
• 1 tsp. Kpsher salt
• 1 tsp. black pepper
• 1 (20 oz.) package refrigerated 4-cheese ravioli (such as Buitoni)
• 1 (5 oz.) package baby spinach
• 4 oz. pre-shredded low-moisture part-skim mozzarella (about 1 cup)
• 2 oz. grated parmesan cheese (about 1/2 cup)
• 1/4 cup torn fresh basil leaves

Instructions

• Pre-heated oven to broil with rack 9 inches from heat.
• Place 12-inch cast-iron skillet on stove-top over medium-high. Add beef; cook, stirring often, until browned, 8-10 minutes. Remove beef; drain and set aside. Wipe skillet clean.
• Heat oil in skillet over medium-high; add onion and cook, stirring occasionally, until tender 8-10 minutes. Add garlic to skillet; cook, stirring constantly, until fragrant, about 1 minute.
• Stir in crushed tomatoes, stock, Italian seasoning, salt, pepper, and ravioli. Bring to a boil; reduce heat to medium. cover and simmer until ravioli are tender, about 8 minutes.
• Uncover and return cooked beef to skillet. Stir in half of the spinach, and cook just until wilted. Repeat with remaining spinach. Top wiith mozzarella and parmesan.
• Broil in preheated oven until cheese is melted and golden, about 6 minutes. Remove from oven, and garnish with fresh basil.