{Recipe} Baked Ravioli

This week, Justin and I made a wonderful dish form Martha’s “Good Food Fast” cookbook. It was Baked Ravioli and super yummy. We both agreed that it was even better when we heated it up as leftovers. I think it’s a perfect dish for kids or adults. The ravioli we used was cheese but I think it would be awesome with any flavor.

{Heres what you’ll need}

  • 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 can {28 ounces} whole tomatoes
  • 1 can {28 ounces} crushed tomatoes
  • 2 pounds store-bought ravioli {we used the refrigerated Buitoni kind}
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • {Instructions}

    Preheat oven to 425 degrees. 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.

    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.

    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. Cool slightly before serving.

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