Photo by Dylan James Ho and Jeni Afuso
With a little help from frozen ravioli, you can pull a skillet of toasty, bubbly lasagna from the oven in a little more than half an hour. In this ingenious one pan supper, you make a tomato sauce right in the same skillet you use to bake the whole thing, and the ravioli—layered with mozzarella and Parm—cooks and soaks up the tomato flavor at the same time the starch from the pasta thickens the sauce.
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