Cheesy Beef and Spinach Baked Ravioli

Preheat oven to broil with the rack 9 inches from heat.

Heat olive oil in a 12-inch cast-iron skillet on stove-top over medium-high.

Add ground beef, onions, and garlic to the skillet; cook, stirring frequently, until beef is browned, and onions are tender, about 8 to 10 minutes.

Stir in crushed tomatoes, chicken stock, dried Italian seasoning, kosher salt, black pepper, and thawed ravioli.

Bring to a boil, then reduce heat to medium, cover and simmer until ravioli are tender, about 8 minutes.

Uncover, and stir in half of the baby spinach, cooking just until wilted. Repeat with the remaining spinach.

Top with pre-shredded low-moisture part-skim mozzarella and grated Parmesan cheese.

Broil in the preheated oven until cheese is melted and golden, about 6 minutes.

Remove from oven and garnish with torn fresh basil leaves.