Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (5ml)
  • ½ teaspoon dried basil (2.5ml)
  • ¼ teaspoon red pepper flakes (1.25ml) (optional, for a little kick)
  • 1 teaspoon salt (5ml), or to taste
  • ½ teaspoon black pepper (2.5ml), or to taste
  • 1 tablespoon granulated sugar (15ml) (helps balance the acidity)
  • 15 ounces ricotta cheese (425g), whole milk or part-skim
  • ½ cup grated Parmesan cheese (50g), plus more for topping
  • 1 large egg, lightly beaten
  • ¼ teaspoon salt (1.25ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 25 ounces fresh or frozen ravioli (709g), any flavor
  • 2 cups shredded mozzarella cheese (200g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, pepper, and sugar. Simmer for 15 minutes, stirring occasionally.
  2. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix until well combined.
  3. Spread a thin layer of sauce in the bottom of the baking dish. Arrange half of the ravioli in a single layer. Spread half of the ricotta mixture over the ravioli. Pour half of the remaining sauce over the ricotta. Sprinkle with half of the mozzarella cheese. Repeat layers with remaining ravioli, ricotta mixture, sauce, and mozzarella cheese.
  4. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be lightly golden brown.
  5. Let the casserole rest for 5-10 minutes before serving. This allows the cheese to set up slightly and makes it easier to cut.