Tuesday, May 20, 2014

Baked Ravioli

Photo Credit: Health is Wealth Photos.

  • 1 tbsp. olive oil
  • 1 ½ tbsp. garlic
  • 1 tsp. thyme
  • ½ tsp. oregano
  • 1 can stewed tomatoes
  • 1 can diced Italian-flavored tomatoes
  • Salt and pepper to taste
  • 2 pounds of frozen ravioli
  • ¼ cup Parmesan cheese
  • 1 cup of light shredded Mozzarella
  • 1 cup of Cheddar cheese

  • Preheat oven to 425 degrees
  • Mince the garlic
  • Heat a large sauce pan over medium heat and add olive oil to it
  • Add the minced garlic and sauté with salt and pepper for about 1 minute
  • Add thyme, oregano and all of the tomatoes
  • Bring the sauce to a boil, reduce the heat to a simmer right after 
  • With a spoon work the consistency of the tomato chunks, breaking them into smaller edible pieces
  • If there are any tomato chunks you can't break apart with a spoon, ladle them out and use a blender for them, return these blended tomatoes to the sauce pan when finished  
  • Return blended mixture to the sauce pan 
  • Simmer for about 15 minutes
  • While the tomatoes are simmering, add ravioli to a large pot of boiling water.  Boil until the ravioli floats to the top, it will compete cooking in the oven 
  • Drain the pasta and toss with the tomato sauce in a large bowl
  • Pour mixture into a 9" by 13" pan
  • Top the pasta and tomato with a layer of Parmesan cheese, then a layer of mozzarella cheese
  • Bake for 20 minutes, until pasta is golden.

Bon appétit!

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