Baked Ravioli Recipe

  • 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
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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