Baked Ravioli

2 Tbsp. olive oil
1 med. onion, chopped
3 garlic cloves, minced
coarse salt and ground pepper
1 1/2 tsp. dried oregano
1 can (28oz) crushed tomatoes
1 can (28oz) whole tomatoes
2 lbs. store-bought ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan

1) Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, season with salt and pepper; cook, stirring occasionally, until softened, 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, 20-25 minutes.

2) 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.

3) Toss sauce with pasta. Pour pasta into large gratin dish or 9"x13" inch baking dish, and sprinkle with cheeses. Bake until golden, 20-25 minute. Cool slightly before serving.

I found this recipe in a FOOD magazine and it's been a good one that I like to make often. It's easy to divide it up into two square baking dishes and give away the other half whenever I need to take a meal to someone because we can't eat the whole casserole by ourselves!