1 lb (454 g) lean ground beef
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
1 tsp (5 mL) dried Italian herb seasoning or oregano
1 lb (454 g) frozen ravioli or tortellini
1/2 cup (125 mL) shredded mozzarella cheese
1/4 cup (50 mL) grated Parmesan cheese
In large nonstick skillet, cook beef over medium-high heat, breaking up with wooden spoon, until no longer pink, 5 to 7 minutes. Drain off fat.
Add onion, garlic, salt and pepper; cook for 5 minutes. Stir in tomatoes and herb seasoning. Reduce heat to medium-low; cover and cook for 10 minutes.
Meanwhile, in large saucepan of boiling salted water, cook ravioli for 2 to 5 minutes if fresh, 6 to 8 minutes if frozen, or until tender but firm. Drain well and add to sauce; toss to coat.
Divide among 4 individual gratin dishes or place in one 11- x 7-inch (2 L) glass baking dish; sprinkle with mozzarella and Parmesan cheeses. Bake in 450°F (230°C) oven for 10 minutes or until cheese is melted.
After sprinkling with cheese, let unbaked casserole cool for 30 minutes. Refrigerate until cold. Cover and overwrap with heavy-duty foil and freeze for up to 1 month. Thaw in refrigerator. Bake as directed.