Inspiration: Epicurious
If I had to be honest about the construction of this, calling it a lasagna is an overstatement. But can you think of anything better than cheesy baked pasta in homemade red sauce? Probably not.
Ingredients
2 tbsp extra-virgin olive oil
2 large garlic cloves, thinly sliced
2 tbsp tomato paste
Generous pinch of dried red pepper flakes
1 (28 oz) can crushed tomatoes
2 large fresh basil sprigs
1 tsp sugar
1 tsp coarse kosher salt
1/4 tsp freshly ground black pepper
1 1/2 lbs frozen ravioli, any type of filling
2 cups shredded mozzarella
Preparation
Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil.
Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes.
Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the remaining mozzarella and Parmesan, if wanted.
Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Let rest for 10 minutes before serving.
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