Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 5-6 medium mushrooms, chopped
• Coarse salt and freshly ground pepper
• 1 1/2 teaspoons dried thyme, or oregano
• 1-2 Jars of good quality tomato sauce
• 2 pounds fresh or frozen ravioli
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan cheese

Directions

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion garlic, and mushrooms, and season with salt and pepper; saute.. Add thyme and tomatoes. Bring tomato sauce (marinara) to boil, and set aside.
• 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 smaller individual baking dishes, and layer with cheese. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Recipe adapted from here

xoxo,

Birdie