Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 3 cloves garlic (pressed or finely minced)
  • 2 cans (15 ounces crushed tomatoes in rich puree)
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 2 tablespoons fresh basil (finely chopped)
  • 1 pound refrigerated ravioli
  • 8 ounces fresh mozzarella (thinly sliced)
  • 1 cup freshly grated Parmesan Romano cheese

Instruction

  • Preheat oven to 425º
  • Heat oil in a large saucepan over medium-high heat. Add garlic and cook for one minute, stirring constantly. Add tomatoes, red pepper flakes, and salt and heat until it comes to a boil. Remove from heat and stir in basil.
  • Toss sauce with ravioli. Pour into a greased 9x13-inch baking dish.
  • Top ravioli with a layer of mozzarella cheese, then sprinkle Parmesan Romano cheese on top. Bake 20 to 25 minutes, until sauce is bubbling and cheese is golden brown. Cool slightly before serving.