Ticket-to-Venice Bake | Cooking Professionally

Ingredients

• 1 teaspoon vegetable oil
• 1/2 pound ground sirloin
• 2 plum tomatoes, diced
• 1 small yellow onion, minced
• 1 clove garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 1 (24-ounce) jar tomato and basil pasta sauce
• 1/4 cup fresh parsley, chopped, plus more, to taste, for garnish
• 1 (5-ounce) bag fresh baby spinach, roughly chopped
• 1 (8-ounce) package Italian cheese blend, shredded
• 1 (24-ounce) package frozen cheese ravioli