I've copied this basic recipe from Martha Stewart. According to the magazine baking pasta with cheese on top creates a chewy and crispy topping kids will love. But I love it too:)
You can assemble the dish ahead and refrigerate it, then bake it right before dinner.
Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don't worry if it seems like there's too much sauce; it will be absorbed as the pasta bakes.
I substituted the herbs with basil because I like the taste with pasta, and it turned out to be great, give it a try:)
BAKED RAVIOLI
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 425°.
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 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.
You can assemble the dish ahead and refrigerate it, then bake it right before dinner.
Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don't worry if it seems like there's too much sauce; it will be absorbed as the pasta bakes.
I substituted the herbs with basil because I like the taste with pasta, and it turned out to be great, give it a try:)
BAKED RAVIOLI
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 425°.
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 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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