Baked Ravioli

Happy Monday!! I do wish you a happy Monday but I would really like it to be the weekend again. Lucky all of you who have today off.

I am off on another whirl wind week.  Plus did you hear it is suppose to get cold again. I am not looking forward to that.  I am prepping myself with all sorts of warm, comfort foods to get ready.

This baked ravioli is full of all things warm and comforting. Soft cheese ravioli pillows, tossed in homemade sauce and topped with all sorts of cheese. Note to future self: if the pan seems too full it probably is.  We had a bit of spillage in the oven with this one.

This little casserole (can you even call it that?) didn't last long. As in after we had our first helping we immediately went back for more.  

The recipe below has you making your own quick red sauce but feel free to substitute a jarred version if crunch for time.

Baked Ravioli

by Emily Morris

Prep Time: 25 minutes

Cook Time: 25 minutes

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Ingredients (serves 6)

• 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

Instructions

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.

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.

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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