Ravioli Bake

Main Dishes Pasta Quick Weeknight Meals Quick Weeknight Meals
 
 

This week has been particularly busy for us.  We are prepping for our first family vacation to the beach!  Plus, work is just over the top at the moment, which will make me enjoy this trip that much more!  Needless to say, I have had absolutely no time to dedicate to my blog which makes me very sad.  I have tons of things to share with you, so please hang in there!  With such a busy schedule this week, I have not had a lot of time to cook so this recipe was perfect!  It is so easy to make, and it is also very delicious!  I hope you enjoy it!

Ingredients

2 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 lb. Italitan Sausage, Casings removed (2 sausage links)
1 1/2 tsp. dried oregano
1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
2 lbs. store-bought ravioli, you can use fresh or frozen
1 1/2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
Salt and Pepper to taste
 
Directions
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 Italian sausage and cook until browned.  About 5 minutes.  Add oregano 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.

Recipe Source
Martha Stewart

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