Baked Ravioli

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• Coarse salt and fresh ground pepper
• 1 1/2 teaspoons dried thyme or oregano
• 1 can (28 ounces) whole tomatoes
• 1 can (28 ounces) crushed tomatoes
• 2 pounds ravioli
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan

1. Preheat the oven to 425F.
2. Heat the oil in a large saucepan over medium heat.
3. Add the onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes.
4. Add the thyme and tomatoes.
5. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
6. Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven).
7. Drain the pasta; return to the pot.
8. Toss the sauce with the pasta.
9. Pour the pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with the cheeses.
10. Bake until golden, 20 to 25 minutes.
11. Cool slightly before serving.
12. Try this recipe with a pound of spaghetti (cook a few minutes less than the package instructions direct).
13. Dont worry if it seems like theres too much sauce; it will be absorbed as the pasta bakes.

olive oil, onion, garlic, salt, thyme, tomatoes, tomatoes, ravioli, mozzarella, parmesan

Taken from www.epicurious.com/recipes/food/views/baked-ravioli-383354 (may not work)