Baked Ravioli
2 Tablespoons EVOO
1 medium onion, chopped
3 garlic cloves, minced
s&p
1 ½ teaspoons oregano
1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
2 pounds ravioli (beef, cheese, any you prefer)
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.
Yum
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