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Baked Ravioli - Recipe

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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
-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