Coarse kosher salt and freshly ground black pepper
1 ½teaspoonsdried thyme or oregano
28ouncescanned whole tomatoes
28ouncescanned crushed tomatoes
2poundsstore bought ravioli
1 ½cupsshredded mozzarella cheese
½cupgrated Parmesan cheese
Preheat the oven to 425ºF. Spray a large gratin dish with cooking spray.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic, season with salt and pepper, and cook, stirring, until softened, about 5 minutes.
Add the thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced, 20-25 minutes.
Meanwhile, cook the ravioli in a large pot of boiling water just shy of package directions. They will continue to cook in the oven. Drain the pasta, then return it to the pot. Toss the sauce with the pasta.
Pour the pasta into the prepared dish and sprinkle with the cheeses. Bake until golden, 20-25 minutes. Cool slightly before serving.