Ravioli Bake

It's been an incredibly hectic week as we prepare for our first family beach vacation! Work has also been overwhelming, which only makes me anticipate this trip even more. As a result, I haven't had any time to dedicate to my blog, which truly saddens me. I have so much to share with you all, so please bear with me!

Given my busy schedule this week, I haven't had much time for cooking, which made this recipe absolutely perfect. It's incredibly easy to make and incredibly delicious. I hope you enjoy it!

Ingredients

2 tbsp. olive oil

1 medium onion, chopped

3 cloves garlic, minced

1/2 lb. Italitan Sausage, Casings removed (2 sausage links)

1 1/2 tsp. dried oregano

1 can (28 oz) whole tomatoes

1 can (28 oz) crushed tomatoes

2 lbs. store-bought ravioli, you can use fresh or frozen

1 1/2 cups mozzarella cheese, shredded

1/2 cup parmesan cheese, shredded

Salt and Pepper to taste

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 Italian sausage and cook until browned.  About 5 minutes.  Add oregano 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.

Recipe Source
Martha Stewart