What's For Dinner Wednesday - BAKED Ravioli

I made baked ravioli and it was super easy! The tomato sauce was very tomato -- WAY better than a jar and tasted authentic italian more -- kind of like what you would get at Bucca di Beppo! YUM!!! This recipe came from a book I have called Everyday Food - Fresh Food Fast by the Kitchens of Martha Stewart Living. I hope you try it and enjoy it as much as we did! The pan was empty at the end of the meal and everyone ate till they were stuffed -- always a good sign!!!

Oh and sorry there is no picture but I did not think about it until the end when the pan was empty, I will be sure to add one next time we make it because there will be a next time with this recipe! It is great!!!

Baked Ravioli
Serves 4-6

2 tbsp olive oil
1 medium onion chopped (tip, buy frozen chopped onion -- fast and easy)
3 cloves garlic, minced
coarse salt and fresh pepper
1 1/2 tsp dried thyme or oregano (we use oregano)
1 can (28 oz) crushed tomatoes
2 cans (14. oz) diced tomatoes (they used whole tomatoes and then smashed them with a spoon and I thought this would be easier and just as good and it was.)
2 lbs ravioli (we used cheese ones- frozen)
1 1/2 c. shredded mozzarella
1/2 c. grated parmesan

Preheat oven to 425 degrees F. Heat the oil in a large sauce pan over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the thyme (or oregano) and tomatoes. Bring to a boil, reduce heat and simmer, breaking up the tomatoes with a spoon (or not in our case), until the sauce is thickened and reduced (20-25 minutes).

Meanwhile, cook the ravioli in a large pot of boiling water just until they float to the top. Drain the pasta and return it to pot.

Toss the sauce with the pasta. Pour the pasta into a large gratin dish, or 9x13 baking dish and sprinkle with cheeses. Bake until golden, 20-25 minutes. Cool slightly before serving! ENJOY!