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BAKED RAVIOLI  
Recipe Number: 215
Contributor: MARAL
Rating: Recipe Unrated
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Serves: NA
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
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Ingredients:
2 tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

Coarse salt and 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 ravioli

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese
Cooking Instructions:


1. Preheat oven to 425°. 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.



2. 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.



3. 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. Cook slightly before serving.

































Additional Comments:
Note: Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don¿t worry if it seems like there¿s too much sauce; it will be absorbed as the pasta bakes.

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