1 TBS. minced garlic
salt and pepper
1 1/2 tsp. dried thyme or oregano
1 can (28 oz.) whole tomatoes
1 can (28 oz.) crushed tomatoes
2 lb. store bought ravioli
1 1/2 cup mozzerella cheese
1/2 cup Parmesan cheese
Preheat overn to 425 degrees. Heat oil in a large saucepan over medium heat. Add garlic and season with salt and pepper. Add thyme and tomatoes. Bring to a boil, reduce heat and simmer, breaking up to tomatoes with a spoon, until sauce is thickened and reduced to about 5 1/2 cups. 20- 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling water just until they float to the top. Do not over cook as the pasta will cook in the oven. Drain and then return to pot.
Toss sauce with pasta. Pour pasta into a large gratin dish or a 9x13 baking dish. Sprinkle with cheeses. Bake until golden brown, 20 to 25 minutes. Cool slightly before serving.