Tuesday, June 19, 2012

Baked Ravioli

I love pasta, it's a slightly unnatural obsession. I also love cheese. Combine the two and it's like a little plate of heaven. I found this yummy recipe for baked ravioli on Martha Stewarts site. I may change the sauce a little, but other than that it was super yummy.


  • 2 tablespoons olive oil 
  • 1 medium onion, chopped 
  • 3 cloves garlic, minced 
  • Coarse salt and freshly ground pepper 
  • 1 1/2 teaspoons dried thyme, or oregano 
  • 1 can (28 ounces) whole tomatoes 
  • 1 can (28 ounces) crushed tomatoes 
  • 2 pounds store-bought frozen ravioli 
  • 1 1/2 cups shredded mozzarella 
  • 1/2 cup grated Parmesan cheese 


  • Preheat oven to 425 degrees. 
  • Heat oil in a large saucepan over medium heat. 
  • Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. 
  • Add thyme and tomatoes. 
  • Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes. 
  • Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). 
  • Drain pasta; return to pot. 
  • Toss sauce with pasta. 
  • Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. 
  • Bake until golden, 20 to 25 minutes. 
  • Cool slightly before serving.
Overall this was super yummy, but like I said before I need to do something with the sauce. It makes a great Sunday dinner for the whole family, you definitely can feed the masses with this dish!

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