Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
Coarse salt & fresh ground pepper
1 1/2 tsp. dried thyme or oregano
1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
2 lbs. ravioloi
1 1/2 cups shredded mozzarella
1/2 cup grated parmesan
Method:
1. Prehead the oven to 425. 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 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 5.5 cups — 20 to 25 minutes.
2. Meanwhile, cook the ravioli 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.
3. Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with chesses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
