I’ve mentioned my obsession over the Everyday Food Cookbook by Martha Stewart before. It’s fantastic, and I will likely spend the rest of my life eating meals from it, never to get bored. Very likely.
So, I wanted to share another delicious recipe with you. This one is kid/picky-grown-boy friendly. I have a good friend who is a typical, athletic male. Yet, he eats like a BIRD! It’s embarrassing. I can’t help but out-eat this kid when he’s over for dinner. I try not to because it makes me feel like a glutton, but then all I can think about is how hungry I am! I say all of that to say this: he loves this meal and actually had a second serving. It’s simple, and much better than typical ravioli. Enjoy!
There is 25 minutes of prep time, making the total time for this dish 50 minutes.
Serves 4 to 6
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, 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
- 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.
Let me know what you think if you have a chance to make this!