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Baked Ravioli

Baked Ravioli

Everyday Food, September 2003 http://www.marthastewart.com/331829/baked-ravioli
3.662855
Rated
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  • Prep Time 25 minutes
  • Total Time 50 minutes
  • Yield Serves 4 to 6

Ingredients

    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 3 cloves garlic, minced
    • Coarse salt and freshly 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 frozen ravioli
    • 1 1/2 cups shredded mozzarella
    • 1/2 cup grated Parmesan cheese

Directions

  1. 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.
  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. Cool slightly before serving.

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