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Aug 12, 2010

Baked Ravioli

Baked Ravioli

2 Tablespoons EVOO

1 medium onion, chopped

3 garlic cloves, minced


1 ½ teaspoons oregano

1 can (28 oz) whole tomatoes

1 can (28 oz) crushed tomatoes

2 pounds ravioli

1 ½ cups mozzarella

½ cups Parmesan cheese

Preheat to 425.

Heal oil in pan over med. heat; add onion, garlic & s/p. cook, stirring occasionally until softened, 5 minutes. Add oregano & tomatoes. Bring to a boil, reduce heat, & simmer; breaking up tomatoes with a spoon until sauce is thickened & reduced to 5 ½ cups, 20-25 minutes.

Meanwhile, cook ravioli in pot until they float to the top. Drain & return to pot. Toss the sauce with the pasta. Pour pasta into large gratin dish or 9X13 & sprinkle with cheeses. Bake until golden; 20-25 minutes.

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