Creamy beef ravioli dump & bake recipe

This is a great recipe with you want ultimate flavour, and a no-fuss cook. We are obsessed.

Method:

1. Preheat oven to 180 °C fan-forced.

2. Finely chop the onion and slice the mushrooms. Heat a non-stick frying pan over medium heat and lightly spray with olive oil. Add the onion, beef mince and mushrooms. Season with salt and pepper. Cook, breaking up the mince with a wooden spoon, for 4–5 minutes, or until the mince is browned and the mushrooms have softened. Stir through the spinach until just wilted, then remove from heat.

3. In the prepared baking dish, combine passata, chicken stock, cream, garlic powder and Italian herbs. Stir to mix well.

4. Add the cooked mince mixture and ravioli to the sauce in the baking dish. Gently toss to coat everything evenly.

5. Sprinkle half the mozzarella and all the parmesan over the top. Cover tightly with foil.

6. Bake for 25 minutes. Remove foil, scatter with remaining mozzarella and bake for a further 10–15 minutes, or until golden and bubbling. Allow to cool slightly before serving.