This is an awesome recipe that tastes as good, or better than the restaurant. Since I have to avoid the fresh garlic and onion, I put ALL of the first seven ingredients in a pan and just started cooking, substituting onion and garlic for onion and garlic powders. I proceeded to step 5. It turned out just great. A+!
- 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 oz) whole tomatoes
- 1 can (28 oz) crushed tomatoes
- 2 pounds ravioli (We used four cheese)
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated aged Parmesan (in the block form or pre-shredded)
- Preheat the oven to 425° F.
- Heat the oil in a large saucepan over medium heat.
- Add the onion and garlic, and season with salt and pepper, cook, stirring occasionally, until softened, about 5 minutes.
- Add the thyme or oregano, and tomatoes.
- 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, 20-25 minutes.
- Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top.
- Drain the pasta, return to pot.
- Toss the sauce with the pasta. Pour the pasta into a large dish or 9×13″ baking dish, and sprinkle with the cheeses.
- Bake until golden, 20-25 minutes in oven. Cool slightly before serving.