My new favorite way to find new recipes is from daily emails I get from All Recipes and Martha Stewart. I file them away and when I am ready to try something different, I look there first. So far, it is working out pretty well. There have been some duds over the last few weeks (which I will spare you), but this one was a keeper thanks to Martha.
It was fairly simple and tasty. One downside, I wasn't thinking very well when I bought the ingredients. It made a lot. I think it could have been cut in half fairly easily, but I didn't put my math cap on to figure it out. Oh well, we have some for leftovers this week and I froze the rest for another day. My favorite part was the baked cheese on top. Yum. I also used a Michigan brand pasta, Pierino, for the first time. Mostly because I had a coupon, but also because I like to support the Michigan economy when I can. I used a mix of cheese and meat. Next time, I will just use all cheese. Something wasn't sitting right with the meat for us.
2 Tablespoons of olive oil
1 medium onion, chopped
3 cloves garlic, minced
coarse ground salt and pepper
1 1/2 teaspoon dry oregano or thyme (I used my Italian Seasoning spice)
1 can (28 oz) whole tomatoes
1 can (28 oz.) crushed tomatoes
2 pounds store bought ravioli
1 1/2 cups shredded mozzarella (I used Kraft's Natural 5 Italian Cheese blend because I had it on hand)
1/2 grated parmesan
Heat oven to 425.
In a large saucepan, heat olive oil over medium heat. Add garlic, onion and season with salt and pepper. Allow the onion to soften, around 5 minutes.
Add oregano (or thyme) and tomatoes. Bring to a boil, reduce heat to simmer and cook it for around 20-25 minutes, breaking up the whole tomatoes with your spoon. Reduce down until it thickens, to about 5 1/2 cups.
While the sauce is cooking, bring a large pot of water to a boil. Cook ravioli according to package, until they just float to the top. They will continue to cook while in the oven. Drain.
Mix ravioli and sauce together and pour into a 9x13 dish. Spread the cheeses on top. Cook for around 20-25 minutes. Allow for it to cool a bit before serving...it will be hot!