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Baked Ravioli

From Martha Stewart Living Omnimedia
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 Maggie Beautydinner.



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Nutritional Information


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Baked Ravioli



Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
baked ravioli

Courtesy of Martha Stewart

Serves: 4

Yields: 4-6 servings

Total Time: 50 min

Prep Time: 25 min

Oven Temp: 425

Ingredients
    U.S.         Metric     Conversion chart

    2 tablespoon(s) olive oil
    1 medium onion, chopped
    3 clove(s) garlic, minced
    Coarse salt
    Ground pepper
    1 1/2 teaspoon(s) dried thyme or oregano
    1 can(s) (28-ounce) whole tomatoes
    1 can(s) (28-ounce) crushed tomatoes
    2 pound(s) store-bought ravioli
    1 1/2 cup(s) shredded mozzarella cheese
    1/2 cup(s) grated Parmesan cheese

Directions

    Maggie BeautyPreheat 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 Maggie Beauty 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.

台長: 吴曼曼
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