Ingredients:

  • 1 lb lean ground beef (93/7)
  • 24 oz low sodium marinara sauce
  • 0.5 cup beef bone broth
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp fennel seeds
  • 15 oz part skim ricotta cheese
  • 0.5 cup plain non fat Greek yogurt
  • 2 cups fresh spinach, chopped
  • 0.25 cup fresh parsley, minced
  • 25 oz frozen cheese ravioli
  • 1.5 cups low moisture part skim mozzarella cheese
  • 0.25 cup Pecorino Romano cheese

Instructions:

  1. Place your skillet over medium high heat and add the ground beef. Cook for 5 to 7 minutes until no pink remains, breaking it into small crumbles as you go.
  2. Stir in the minced garlic, dried oregano, and fennel seeds. Note: Toasting the spices in the beef fat for 60 seconds unlocks their full flavor potential.
  3. Pour in the 24 oz of marinara sauce and 0.5 cup of beef bone broth. Let it bubble gently for 3 minutes until the sauce looks glossy and unified.
  4. Stir the chopped spinach into the hot meat sauce. It will look like too much at first, but it will shrink down in seconds. Remove the pan from the heat.
  5. In a medium bowl, combine the 15 oz of ricotta, 0.5 cup of Greek yogurt, and minced parsley. Mix vigorously until it reaches a velvety, whipped consistency.
  6. Spread about 1 cup of the meat sauce onto the bottom of your 9x13 dish. This prevents the pasta from sticking to the glass.
  7. Arrange half of the frozen ravioli in a single layer. Dollop the ricotta mixture over the pasta and spread it gently. It is okay if it mixes slightly with the sauce.
  8. Add the remaining ravioli, then pour the rest of the meat sauce over everything. Ensure every piece of pasta is covered by sauce to prevent hard edges.
  9. Sprinkle the 1.5 cups of mozzarella and 0.25 cup of Pecorino Romano evenly over the top.
  10. Cover with foil and bake at 375°F for 20 minutes. Remove the foil and bake for another 15 to 20 minutes until the cheese is bubbling and has golden brown spots.