Baked Ravioli, Crazy Bread, & Salad

BAKED RAVIOLI (Courtesy Martha Stewart)

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• Coarse salt and ground pepper
• 1 1/2 teaspoons dried thyme, or oregano
• 1 can (28 ounces) whole tomatoes
• 1 can (28 ounces) crushed tomatoes
• 2 pounds store-bought ravioli
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
2. 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.
3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Crazy Bread (Courtesy JoAnn Stevens Liddle's Family & Friends Cookbook... Brian's Aunt Melody)
3 cups flour
2 T sugar
1 T yeast (bread machine type)

Mix yeast, sugar, water, flour and salt. Let rise 20 minutes. Melt margarine in 9x13 pan. Add dough. Spread evenly in pan, then turn dough over so both sides are butter coated. Cut dough into 12 pieces. Sprinkle with parmesan cheese and garlic salt. Let rise 20 minutes. Cook at 350 degrees F for 20 minutes.

We really liked the crazy bread.