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.
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