Baked Ravioli

By LittleValley

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• Coarse salt and ground pepper
• 1 1/2 teaspoons dried thyme or oregano
• 1 can (28 ounces) whole tomatoes
• 1 can (28 ounces) crushed tomatoes
• 2 pounds store-bought ravioli
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 425°. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cook slightly before serving.

Baked Spaghetti
Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don’t worry if it seems like there’s too much sauce; it will be absorbed as the pasta bakes.