baked ravioli... 50 minutes

 

the goods:

 

2 tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 and 1/2 teaspoons dried thyme

1 can (28 ounces) whole tomatoes

1 can (28 ounces) crushed tomatoes

2 pounds ravioli

1 and 1/2 cups shredded mozzarella

1/2 cup grated Parmesan

 

Preheat the oven to 425 degrees. Heat the oil in a large saucepan 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 and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened, 20 to 25 minutes. 

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven). Drain the pasta; return to the pot. Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with the cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.