Meat Lover's Pizza Skillet Ravioli

 

This easy meal can be on the table in about 30 minutes, making it a great busy weeknight meal. I originally had this meal planned for two nights, but it was enjoyed by everyone that there was not enough leftovers for everyone on the second night. It may mess up my meal plan, but it is always a good thing when everyone likes dinner and goes back for more.

Ravioli mixed with spaghetti sauce and some cheese is always a good meal, but when you add three meats, bacon (I used turkey), Italian sausage (I used spicy) and pepperoni (I used turkey) it is an absolutely delicious meal.  

Meat Lover's Pizza Skillet Ravioli

Ingredients:

• 28 ounce bag frozen ravioli
• 1 teaspoon canola oil
• 1/2 cup diced yellow onion
• 28 ounce can crushed tomatoes
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 3/4 cup milk
• 1 cup cooked crumbled Italian sausage
• 1/2 cup cooked crumbled bacon
• 6 ounces mozzarella cheese, shredded
• 1 cup diced pepperoni, divided
• 2 tablespoons shredded parmesan cheese

Directions:

1. In a large pot, cook the ravioli according to the package directions. 
2. In a large skillet, heat the oil over medium heat and add in the onions. Cook until the onions have softened. Add in the crushed tomatoes, garlic and oregano, cook, stirring for 2 minutes.
3. Stir in the milk, sausage, bacon and 3/4 cup pepperoni. Simmer for 10 minutes.
4. Add in the cooked ravioli and stir until coated. Top with the shredded mozzarella cheese, pepperoni and then shredded parmesan cheese. Cover the skillet until the cheese has melted.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 783
Total Fat		49g
Saturated Fat		817.6
Trans Fat		0g
Polyunsaturated Fat		0.7g
Monounsaturated Fat		1.1g
Cholesterol		155.8mg
Sodium		1737.6mg
Total Carbohydrates		49.1g
Dietary Fiber		4.2g
Sugars		11.9g
Protein		40.4g
Calcium		43.2%
Iron		12.4%
Potassium		200.3mg
Vitamin A		7.6%
Vitamin C		4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Inside BruCrew.