Baked Ravioli
Ingredients
2 garlic cloves, peeled and left whole
2 lbs ravioli
15 oz jar tomato sauce
1 tsp ground black pepper
1/2 tsp salt
3/4 tsp oregano
2 C mozzarella, shredded
1/2 C Parmesan cheese
Directions
Preheat oven to 425F°. Bring pot of water to a rapid boil, toss in garlic cloves and add in pasta. Cook according to package directions. I usually cook pasta for 10-11 minutes. When your ravioli is floating and has a puffy look about it, drain and set aside. When you spot the garlic, remove and discard. Your alternative is to mince the garlic and add to your sauce in the next step.
In a large bowl, combine salt, pepper and oregano with your jar of sauce. Stir to mix well. Carefully toss in ravioli. Try to prevent splattering as best you can. Stir, coating ravioli well.
Prepare a large baking dish by spraying with olive oil. Pour half of the ravioli and sauce into the prepared baking dish. Top off with half of both cheeses. Repeat layers, spreading out evenly in the pan. Finish by sprinkling with any remaining cheese.
Bake for 25 minutes. Serve warm.
