Baked Ravioli

 

I have been making this Baked Ravioli recipe (originally from Martha Stewart) for many years.  The sauce is delicious, and it is one of those flexible recipes that can be modified in many ways: beef ravioli, cheese ravioli, add veggies, freeze it, make and bake later.  It is also perfect for delivering as a meal, since the recipient could heat and eat or freeze it for later.  You could also use a jar of marinara sauce, but the homemade tomato sauce is really good!

2 T olive oil

1 medium onion, chopped

3 cloves garlic, minced

Salt and pepper

1 1/2 t dried thyme or oregano (I added both!)

1 can 28 oz. whole tomatoes

1 can 28 oz. crushed tomatoes

2 lbs. frozen ravioli

1 1/2 cups shredded mozzarella

1/2 cup grated Parmesan

1.  Saute onion and garlic until soft.  Add thyme/oregano and tomatoes.  Break up tomatoes and simmer 20 minutes.  Add salt and pepper.

2.  Cook ravioli according to package directions.

3.  Mix ravioli and sauce.  

4.  Put in 9 x 13 (I used 2 9x9 pans and froze one.)  Cover with cheese.

5.  Bake at 425 for 20 minutes.