Australian Ravioli

Pasta: Cook the macaroni only until just tender. It continues absorbing sauce and softening after the ingredients are combined.
Tomatoes: Lightly drain the stewed tomatoes rather than pressing them completely dry. For a substitute, crush canned whole tomatoes by hand and measure 1 cup with enough of their juice to keep the mixture moist.
Cheese: Freshly grated cheddar melts more smoothly than packaged pre-shredded cheese.
Leftovers: Cool and refrigerate leftovers in an airtight container within 2 hours. Use within 3 to 4 days. Reheat to 165°F, adding a small splash of water or tomato sauce if the pasta has absorbed too much sauce.
Serving Suggestions: Serve with Garlic Bread and a crisp green salad.

Name: Australian Ravioli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 8 oz elbow macaroni; 1 cup canned stewed tomatoes; 1 cup tomato sauce; 1 clove garlic; 2 tablespoons olive oil; ¾ pound ground beef; ¾ cup cooked peas; 1 cup cheddar cheese; As needed salt; As needed pepper

Despite the family nickname, there is no stuffed pasta in this skillet. It's a cozy beef-and-macaroni supper whose tomato sauce gets soaked up as it sits.

By Betty Lou Gardner35 minUpdated 2026-08-25

Despite the playful family name, there is no stuffed pasta here. Australian Ravioli is a simple American beef-and-macaroni supper made with pantry tomatoes, peas, and cheddar cheese. The separately cooked pasta and browned beef come together at the end for a comforting, filling dinner that is easy enough for a weeknight.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

This always needs a bigger skillet than I think it does. The macaroni keeps soaking up the sauce after it’s mixed together. I usually add a little more cheese right before serving than I planned to. The spoon goes straight into the skillet for second helpings with this one.