Baked Ravioli

I have been miserable for days now! Having your wisdom teeth out is no picnic! I finally got some pain relief this afternoon from the Dr. and was feeling up to cooking (and eating). It's nice to eat something besides a bowl of soup and a milkshake! Forget Halloween candy. That was a temptation I couldn't even imagine chewing!


Baked Ravioli
Source: Everyday Food

2 T olive oil
1 onion, chopped
3 garlic cloves, minced (or 6)
Salt and pepper
1/2 tsp. dried thyme or oregano
1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
2 lb. Ravioli (I was just shy of 2 lbs)
1 1/2 C shredded mozzarella
1/2 C grated Parmesan

Preheat the oven to 425. Heat the oil over medium heat in a large saucepan. Add the onion and garlic. Salt and pepper to taste. Cook about 5 minutes. Add the tomatoes and the herbs. Bring to a boil, reduce heat, and simmer about 20 minutes.

Meanwhile, cook the ravioli in a large pot of boiling water. Cook until the ravioli floats to the top, then drain.

Mix the sauce and ravioli together and pour into a large baking dish. Top with cheese. Bake for 20-25 minutes. Serve!