Tasty Martha Stewart inspiration that uses the convenience of packaged ravioli with a homemade marinara sauce. The ravioli is covered in parmesan and mozzarella cheeses for a burst in flavor and gooey texture. This entree is kid-friendly and terrific for Meatless Mondays.
Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes.
Add tomatoes, thyme, oregano, basil, fennel seeds, Italian seasoning, parsley and bay leaves.
Bring to a boil, reduce heat, and simmer.
Mash up tomatoes with a potato masher until sauce is thickened , about 20 to 25 minutes. (Remove bay leaves).
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). (This will be about 3 minutes).
Drain pasta; return to pot.
Toss sauce with pasta.
Pour pasta into a 9-by-13-inch baking dish that has been sprayed with cooking spray.
Sprinkle with cheeses.
Bake until golden, 20 to 25 minutes.
Cool slightly before serving.
Notes
NOTE: While the additional seasonings of oregano, basil, Italian seasoning, fennel seed, parsley, and 2 bay leaves are not included in the original recipe, they are needed to increase the flavor of this dish. Otherwise, the recipe is too bland. Remove bay leaves before serving.NOTE: While you can omit the fennel seeds if you don't have them, they highly increase the flavor of the marinara sauce. They are worth purchasing for future Italian dishes with marinara sauce.