Ravioli with Tomatoes and Cheese (Baked)

Fresh ravioli is at the base of this easy baked pasta dinner that kids will love. Vary the kind of ravioli you use, from cheese to beef to pumpkin, to introduce an endless variety to the dish.

2 Tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
coarse sea salt
pepper, freshly cracked
1½ tsp. dried thyme, or oregano
1-28 oz can whole tomatoes
1-28 oz can crushed tomatoes
2 lb ravioli
1½ cups mozzarella, shredded
½ cup Parmesan cheese, grated

Preheat oven to 425°F (220°C).

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 5½ cups, 20-25 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 9x13” baking dish, and sprinkle with cheeses. Bake until golden, 20-25 minutes. Cool slightly before serving.

Makes 4-6 servings.