Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Teenagers love this -- better yet, let them make it!
Heat oven to 350°F.
Cook ground beef in ovenproof 12-inch skillet over medium-high heat, stirring occasionally, 4-5 minutes or until browned. Remove beef from pan; drain.
Place frozen ravioli into same skillet; top with cooked ground beef. Pour sauce evenly over beef; sprinkle with basil and oregano. Cover; cook over medium heat 7-8 minutes or until heated through. Remove from heat.
*Substitute 1 teaspoon dried Italian seasoning for fresh basil and oregano leaves.
Dietary Fiber: 7g
i rated this a four, but would have given it a five, for the one I MADE!..I used homemade four cheese raviolis ( in the freezer) and my marinara sauce, (in the freezer, added cottage cheese to the baby spinach, along with some Italian herbs. about 1/2 tsp in total,(use the kinds you like in your Italian dishes) add 1/4-1/2 tsp garlic salt and fresh ground black pepper to the cottage cheese spinach mixture and make this the "middle" layer...So..little bit of sauce on the bottom of pan, raviolis, then more sauce and Cheese Blend, then spinach mix layer, cheese raviolis, sauce and cheeses. Now, not aas good as the real thing, but I definitely took it past lazy..oh well, I don't eat processed frozen foods , I do it myself.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3760
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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