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Baked Ravioli 2

Ingredients

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

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Instructions

  1. Heat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Toss sauce with pasta. Pour pasta into a large gratin dish or 9 x 13-inch baking dish, and sprinkle with cheeses.
  6. Bake until golden, 20 to 25 minutes.
  7. Cool slightly before serving.

Serves 4.