Baked Ravioli

Ingredients:
2 T. olive oil
1 medium onion, chopped
3 garlic cloves, minced
coarse salt and pepper
1 1/2 t. dried thyme or oregano
1 can (28 oz.) whole tomatoes
1 can (28 oz.) crushed tomatoes
2 lbs. ravioli
1 1/2 c. shredded mozzarella
1/2 c. grated Parmesan

Directions:
Preheat oven to 425.
Heat oil in a large saucepan. Add the onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the thyme 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 c., 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 the pot.
Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9x13 inch baking dish, and sprinkle with cheese. Bake until golden, 20-25 minutes. Cool slightly before serving.

Makes 4-6 servings. Total time 50 minutes.

Verdict:
When I made this I used the frozen spinach and cheese ravioli from Costco. I thought it was good. I would, however, next time I make this use just plain cheese or cheese and meat ravioli instead. While this is not an ideal summer meal it was filling and would be great for fall.