ravioli

Ingredients


Serves 4 to 6



•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 cheese

•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.