Ingredients
- two tablespoons essential olive oil
- 1 medium onion, chopped
- 3 cloves garlic clove, minced
- Coarse salt and freshly ground pepper
- 1 1/2 teaspoons dried thyme, or oregano
- 1 can (28 ounces) whole tomato plants
- 1 can (28 ounces) crushed tomato plants
- 2 pounds store-bought frozen ravioli
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated Mozzarella dairy product
Directions
Preheat oven to 425 levels. Heat oil inside a large saucepan over medium heat. Add onion and garlic clove, and season with pepper and salt prepare, stirring from time to time, until softened, about a few minutes. Add thyme and tomato plants. Provide a boil, reduce heat, and simmer, splitting up tomato plants with spoon, until sauce is thickened and reduced to around 5 1/2 cups, 20 to 25 minutes.
Meanwhile, prepare ravioli inside a large pot of boiling salted water just until they float to the peak (pasta is constantly prepare in oven). Drain pasta go back to pot.
Toss sauce with pasta. Pour pasta right into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Awesome slightly before serving.
Variations
Baked Spaghetti: Try the recipe with 1 pound of spaghetti (prepare a couple of minutes under the package instructions direct). Don't be concerned whether it appears like there's an excessive amount of sauce It will likely be absorbed because the pasta bakes.
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