| | Directions | | Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring, until softened, about five minutes. Add dried oregano and tomatoes. Bring to a boil, reduce heat, and simmer, breaking tomatoes with spoon until sauce is thickened, about 20-25 minutes. Meanwhile, cook ravioli in a large pot of boiling water just until they float. Drain pasta and return to pot. Toss sauce with pasta. Pour pasta into a 9 x 13 in. baking dish and sprinkle with cheeses. Bake until golden, about 20-25 minutes. Cool slightly before serving |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 onion, chopped (medium) |
| - | | 3 cloves garlic, minced |
| - | | 1 1/2 teaspoons dried oregano |
| - | | 1 can whole tomatoes (28 ounces can) |
| - | | 1 can crushed tomatoes (28 ounces can) |
| - | | 2 pounds store-bought ravioli |
| - | | 1 1/2 cups shredded mozzarella |
| - | | 1/2 cup grated Parmesan |
| - | | Garlic salt and pepper to taste |
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