Contributed By: mccartrc
Martha Stewart Everyday food
Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Italian
Meal Type: Entree
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
Preparation
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.
Cook's Notes
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.
Nutrition Information