Ingredients

• 2 (9 ounce) packages refrigerated cheese ravioli
• 1 1/2 lbs ground beef
• 1 large onion, chopped (1 cup)
• 6 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1 1/2 cups shredded mozzarella cheese (6 oz.)
• 1/2 cup finely shredded parmesan cheese (2 oz.)

Instructions

1. Preheat oven to 375°; cook ravioli according to package directions; drain well.

2. Return to pan; cover and keep warm.

3. Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender; drain off fat.

4. Stir in undrained tomatoes, soup, basil, and oregano; gently stir in cooked ravioli.

5. Gently stir in cooked ravioli.

6. Transfer mixture to an ungreased 3-quart rectangular baking dish.

7. Sprinkle with mozzarella cheese and Parmesan cheese.

8. Bake, uncovered, for about 20 minutes or until heated through.