Ingredients:
2 Tablespoon(s) olive oil
1 medium onion
3 garlic cloves, minced
1 1/2 Teaspoon(s) dried thyme or oregano
1 Can(s) whole tomatos (28 oz)
1 Can(s) crushed tomatos (28 oz)
2 Pound(s) store-bought ravioli or 1lb spaghetti
1 1/2 Cup(s) shredded mozzarella
1/2 Cup(s) grated Parmesan
1 Pinch(s) salt & pepper to taste |
Directions:
1. Preheat oven to 425. 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 51/2 cups, 20 to 25 minutes.
2. 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.
3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with chesses. Bake until golden, 20-25 minutes. Cool slightly before serving. |
