Beefy Baked Ravioli

1. Preheat the oven to 450 degrees F (230 degrees C).

2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.

3. Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.

4. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

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Nutrient	Quantity
Total fats	68.6541 g
Protein	106.5811 g
Carbohydrates	63.2401 g
Energy	1294.393 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3338 g
Water	722.9144 g
Aspartic acid	0.448 g
Calcium, Ca	324.7236 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Fiber, total dietary	8.0295 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	934.3831 g
Niacin	23.6954 mg
Fatty acids, total saturated 18:4	0.0091 g
Vitamin A, RAE	88.3568 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	0.0783 g
Riboflavin	0.8089 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3221 g
Fatty acids, total saturated 20:1	0.0718 g
Glutamic acid	1.1928 g
Sodium, Na	1049.3157 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5823 g
Total lipid (fat)	68.6541 g
Manganese, Mn	0.3153 mg
Proline	0.0621 g
Fatty acids, total saturated 16:0	12.5794 g
Fatty acids, total saturated 8:0	0.0073 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Choline, total	329.7 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	19.5456 g
Serine	0.0864 g
Fatty acids, total saturated 10:0	0.029 g
Fatty acids, total saturated 18:0	9.0303 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	1.8821 mg
Selenium, Se	67.6547 g
Ash	12.5587 g
Fatty acids, total saturated 18:1 undifferentiated	19.9314 g
Pantothenic acid	3.962 mg
Phenylalanine	0.0837 g
Copper, Cu	0.5297 mg
Betaine	36.2874 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	0.3867 mg
Retinol	1.95 g
Methionine	0.027 g
Iron, Fe	12.5808 mg
Carbohydrate, by difference	63.2401 g
Phosphorus, P	913.9898 mg
Folate, total	55.1635 g
Fatty acids, total saturated 4:0	0.0081 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Alanine	0.0918 g
Cholesterol	320.7876 mg
Valine	0.0837 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.1485 g
Glycine	0.081 g
Carotene, alpha	210.4948 g
Fatty acids, total saturated 14:0	1.59 g
Zinc, Zn	20.9774 mg
Isoleucine	0.0783 g
Fatty acids, total saturated 12:0	0.0478 g
Fatty acids, total polyunsaturated	4.087 g
Fatty acids, total saturated 14:1	0.3357 g
Leucine	0.1187 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Vitamin A, IU	1740.0837 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	52.7535 g
Tryptophan	0.0243 g
Vitamin C, total ascorbic acid	63.1484 mg
Fatty acids, total polyunsaturated 18:1 c	17.0007 g
Fatty acids, total saturated 20:0	0.0862 g
Fatty acids, total saturated 6:0	0.0048 g
Tyrosine	0.0567 g
Vitamin B-12	8.9908 g
Vitamin K (phylloquinone)	32.2659 g
Fatty acids, total saturated	28.7683 g
Histidine	0.0486 g
Fatty acids, total monounsaturated	25.5408 g
Threonine	0.081 g
Folate, food	52.7535 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Vitamin E (alpha-tocopherol)	2.6151 mg
Fatty acids, total trans	3.6475 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	115.1692 mg
Lysine	0.1187 g
Potassium, K	2250.4982 mg
Cystine	0.0432 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	1 cup	0	0	0
Parmesan cheese	1 tablespoon	18.5	2	0.25
Tomato	1 can	62.069	13.7631	0.5397
beef	1 pound	898.114	0	57.7424
spaghetti sauce	1 jar	0	0	0
monterey jack cheese	1 cup	0	0	0
cheese ravioli	0.5 package	315.71	47.477	10.122