Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 large egg
  • 1 teaspoon parsley, chopped
  • 24 ounces frozen cheese ravioli
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese (for topping)
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent (about 5 minutes). Add minced garlic and sauté until fragrant (1 minute). Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low for 15 minutes, occasionally stirring.
  2. In a bowl, mix ricotta cheese, Parmesan cheese, shredded mozzarella, egg, and parsley until well combined.
  3. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer half the frozen ravioli over the sauce. Spoon half the cheese filling over the ravioli. Repeat the layers with the remaining ravioli and filling. Pour the prepared sauce evenly over the top layer.
  4. Sprinkle remaining mozzarella cheese on top. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the top is bubbly and golden.
  5. Allow to cool for 5-10 minutes before slicing. Garnish with fresh basil leaves if desired.