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Australian Ravioli

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.

Skillet of Australian Ravioli with elbow macaroni, ground beef, tomatoes, peas, and melted cheddar cheese.
Recipe link
Prep time10 min
Cook time25 min
Total time35 min
Course
Main Course, Pastas
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
410

Ingredients

  • 8 oz elbow macaroni — about 2 cups uncooked
  • 1 cup canned stewed tomatoes — lightly drained and chopped
  • 1 cup tomato sauce
  • 1 clove garlic — smashed & minced
  • 2 tablespoons olive oil
  • ¾ pound ground beef
  • ¾ cup cooked peas
  • 1 cup cheddar cheese — grated
  • As needed salt (optional) — to taste
  • As needed pepper (optional) — to taste

Instructions

  1. Cook Macaroni: Bring a large pot of salted water to a boil and cook elbow macaroni until just tender, about 6 to 7 minutes. Drain well.8 oz elbow macaroni
  2. Prepare Tomato Mixture: In a large bowl combine cooked macaroni, stewed tomatoes, and tomato sauce.1 cup stewed tomatoes, 1 cup tomato sauce
  3. Cook Meat: Heat olive oil in a skillet over medium heat. Sauté garlic for about 30 seconds, then add ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and no pink remains. Drain excess fat if needed.2 tbsp olive oil, 1 clove garlic, ¾ pound ground beef
  4. Combine: Add the meat mixture into the macaroni mixture and stir well. Transfer the combined mixture back to the skillet.
  5. Finish: Stir in peas and grated cheddar cheese. Cook over medium-low heat for 2 to 3 minutes, stirring gently, until the cheese is melted and the dish is hot throughout. Season with salt and pepper to taste.¾ cup cooked peas, 1 cup cheddar cheese
  6. Serve: Serve hot while the cheese is still soft and melty.

Notes

  • 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.

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: about 1½ cups

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
410
Carbohydrates
31 g
Protein
19.5 g
Fat
23 g
Saturated Fat
8.5 g
Cholesterol
60 mg
Sodium
360 mg
Fiber
2 g
Total Sugars
2.5 g

Equipment

  • large pot
  • colander
  • large, deep skillet (preferably 12 inches)
  • large mixing bowl
  • wooden spoon or heatproof spatula
  • measuring cups and spoons
  • food thermometer