One Skillet Ravioli with Marinara Sauce, Italian Sausage, Spinach and Parmesan Cheese

Today was cold and windy. Waking up to 32 degrees and going outside certainly required a coat and hat. The joy of indulging in comfort food was on the agenda for our Saturday meal. The recipe was quite flavorful and made enough for 6 servings. It's the perfect meal to serve for a Game Day crowd.

Ingredients:

• 1 pound ground Italian sausage, 85% lean ground beef or turkey 
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup diced sweet onions 
• 2 tablespoons finely chopped garlic (from 3 medium garlic cloves)
• 1 (28-oz.) can crushed tomatoes (fire roasted or basil, garlic onion)
• 2 cups chicken stock, low-sodium
• 1 small jar of Marinara sauce 
• 1 teaspoon each dried Italian seasoning and parsley flakes
• 1/4 teaspoon red pepper flakes 
• 1 teaspoon sugar
• 1 (20-oz.) pkg. refrigerated four-cheese ravioli (such as Buitoni)
• 3/4 of a (5-oz.) pkg. baby spinach, stems removed
• 1 cup grated Parmesan cheese (about 1⁄2 cup)
• Optional: 1/4 cup torn fresh basil leaves

Directions:

• In a large skillet, heat 1 tablespoon olive oil, brown the meat, and sprinkle with salt and pepper over medium-low heat. Crumble the meat, remove from the pan, and wipe any grease with a paper towel to clean the pan.
• In the same skillet, heat the remaining oil. Add onions and garlic, and sauté for about 5 minutes.
• Stir in crushed tomatoes, chicken stock, Marinara sauce, cooked meat, Italian seasoning, sugar, and red pepper flakes. Bring to a boil, reduce the heat to medium-low. Cook uncovered for about 30 minutes. Stir the mixture several times. 
• Add in the ravioli, grated Parmesan cheese, and spinach leaves. Simmer uncovered until the ravioli are tender, about 8 minutes. 
  
  
  
• To serve, add more grated Parmesan cheese over the top.