It’s time for my weekly “Meatless Monday” post! Last week was Victoria Day up here in Canada, so I didn’t have time to post. Today I wanted to make something tasty and filling, I went with a Martha Stewart “Baked Raviolli” recipe. I made a few adjustments and it tasted fantastic. This was my first time using tortellini, and it was fantastic. I will definitely be making this recipe more often.
Just take a peek at the magic beneath the layer of melted cheese.
3 tablespoons olive oil
1/2 medium onion, chopped (or in my case, grated.)
3 cloves garlic, minced
Coarse salt and ground pepper to taste
1 1/2 teaspoons dried thyme, or oregano
2 cans (56 ounces) crushed tomatoes
1 pound store-bought tortellini (I had herbs and three cheese. SO good!)
mozzarella and Parmesan to taste
Note: This will make a lot of sauce, I was able to freeze about a Tupperware full!
Preheat the oven to 425 degrees. Soften onion, garlic, salt and pepper in the oil. Add in the thyme and crushed tomatoes. Bring to a boil, reduce heat, and simmer for 10 minutes.
Whilst all of that is going on, bring a pot of water to a boil. Cook tortellini until they float to the top (this will happen super quickly, make sure you watch the pasta!) Drain the pasta and toss with the sauce. (The sauce that you have not set aside for freezing!)
Poor the pasta and sauce into a large oven safe dish and cover with mozarella and Parmesan. Bake it in the oven for about 20 minutes.
Make this now. It is the most delicious meal ever.
Recipe adapted from Martha Stewart Baked Ravioli