Beefy Skillet Ravioli

This is an easy alternative to lasagna (and pretty kid friendly).

1 lb. ground beef
1 can (26 oz.) Spaghetti Sauce
1 can (14.5 oz) Diced Tomatoes
1 package (9 oz) refrigerated cheese-filled ravioli (I use the frozen and thaw it out in warm water before using)
2 Tbsp. shredded Parmesan cheese (option for garnish)
1 Tbsp. chopped Parsley (optional for garnish)

Brown ground beef in large skillet; drain.  Stir in spaghetti sauce and diced tomatoes.  Bring to a boil.

Add the ravioli to skillet and spoon meat mixture over ravioli until well coated.  Reduce heat; cover and simmer on medium heat for 15 min.

Sprinkle with Parmesan cheese and parsley.

TIP:  I usually brown my beef and just before it's done, I add 2/3 oats (turn the heat way down or off so it doesn't burn).  I then use half of this new meat mixture for the recipe I'm making and put the other half in a freezer bag and into the freezer.  The next time I need ground beef, I pull out the bag and it makes any recipe that much quicker and easier.  I personally don't notice the difference with the oats in it (at least not taste or texture).  And it's healthier!