Whenever I find a pasta dish that I will try for my family, I make them for my friends too. My family might be a little biased since it’s cooked by “Mom”, so I always ask my friends to taste some of the food I make. They love this recipe! While it’s not really “new”, this version offers a new touch which I am sure everyone will appreciate. See what our friends from Delish have to say about this amazing recipe:
“Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.”
That was a very useful tip right there. My kids love that chewy and crispy top, something similar to a really cheesy pizza. Thank you very much for sharing this recipe to us!
My family really enjoyed this dish. I am pretty sure that other families out there will enjoy this too!
Ingredients
- 2 tbsp. Bertolli olive oil
- 1 medium onion
- 3 clove garlic
- Coarse salt and McCormick ground pepper
- 1½ tsp. McCormick dried thyme
- 1 can whole tomatoes
- 1 can Hunt’s crushed tomatoes
- 2 lb. Great Value store-bought ravioli
- 1½ c. Sargento shredded mozzarella cheese
- ½ c. Sargento grated Parmesan cheese
Instructions
- 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.
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Quick Tip: Serve with a side dish of salad or vegetables along with crusty bread.
Thanks again to Delish for this amazing recipe.
