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Baked Ravioli

Submitted by: Mary Lloyd Parks
Servings: 4 - 6          Prep Time: 15 min.          Cook Time: 1 hour
This is a good comfort dish - very filling and great on a chilly night. It's a family favorite. Do take the time to make the easy tomato sauce - it is so much more flavorful than jarred sauce! This dish can be assembled early in the day and refrigerated.




• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 clove(s) garlic, minced
• 1 1/2 tsp oregano
• 28 oz whole tomatoes, peeled
• 28 oz crushed tomatoes
• 2 lb ravioli
• 1 1/2 cup(s) mozzarella cheese (part skim), shredded
• 1/2 cup(s) parmesan cheese, grated
1. Preheat the oven to 425 degrees.
2. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the oregano (or thyme) and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
3. Meanwhile, cook the ravioli (fresh or frozen) in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven). Drain the pasta; return to the pot.
4. Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9 x 13 inch baking dish, and sprinkle with the cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
Note: You can substitute a pound of spaghetti for the ravioli (cook a few minutes less than the package directs).
Suggested Side:  Big mixed salad and crusty bread.


Recipe Comments

Laura at 11/13/2009 1:03:21 PM
It's so good! It's like lasagna, but way easier. I did it in two steps as suggested. I only had 1 lb of ravioli so I saved the extra sauce for later (extra sauce is good when re-heating the food, as the sauce tends to dry up).
Alice at 2/8/2010 6:13:57 PM
This was a hit! Made it tonight. I added some ground beef to the sauce as I have a house of teen boy meat eaters. I also used the Hunts whole tomatoes with basil. Everyone liked it!
Graham at 2/25/2010 4:41:44 PM
This was a great dish. Only challenge was when to cook the ravioli. I cooked it too soon and after I drained it all of the pieces were stuck together by the time the sauce was ready.
Stacy at 3/13/2010 5:43:50 PM
This recipe is a winner! It's simple and basic ingredients, and tastes like a dish straight out of a Little Italy restaurant. This will become a regular in our house.
Greg at 1/20/2011 11:31:40 AM
Graham - A tip to help the pasta from sticking together is to toss about a tablespoon of butter or olive oil with the pasta after it is drained but still warm.


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