Baked Ravioli

I'm really craving fall foods. Well, not necessarily fall foods per say, more just rich, hearty, warm foods - like a fantastic baked pasta. I typically make lasagna or manicotti/cannelloni when I want a baked pasta but this time I decided to vary it up a smidge. We were recently at an Italian restaurant and I almost ordered the Baked Ravioli because it looked so good, but we were really just there for the bar side of the restaurant so I got a Roast Beef sandwich instead. Ever since though I've been wanting Baked Ravioli. What better way to curb that craving than to make it myself?!

(photo from Martha Stewart)

Baked Ravioli
Adapted from: Martha Stewart
Ingredients
Serves 4 to 6
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, 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
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 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.