2 tablespoons olive oil
1 medium onion, chopped
3 c fresh spinach, chopped
3 cloves garlic, minced
2 T sugar
2tsp. salt
1 tsp. pepper
1 ½ teaspoons dried thyme, oregano, & basil
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought frozen ravioli
1 ½ cups shredded mozzarella
½ cup grated Parmesan cheese
Directions
1. Preheat oven to 425 degrees.
Heat oil in a large saucepan over medium heat. Add onion and garlic, spinach and
season with salt and pepper; cook, stirring occasionally, until softened, about
5 minutes. Add spices 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.
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 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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