2 Tbsp. extra-virgin olive oil
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1-1/2 tsp. dried oregano
1 (35 ounce) can whole, peeled Italian tomatoes
2 lbs. frozen ravioli
1-1/2 cups shredded mozzarella
1/2 cup grated Parmesan or Romano cheese
Preheat oven to 375 degrees F.
Heat oil in a large saucepan over medium heat.
Add garlic and cook, stirring occasionally until lightly golden.
Pass tomatoes through a blender and add to saucepan.
Season with salt, pepper and oregano.
Bring to a simmer and cook until slightly thickened, about 20 minutes.
Place 1 cup of sauce in a 9 x 13 baking dish.
Make one layer of ravioli, cover completely with sauce and sprinkle with Parmesan cheese.
Continue with the second layer making sure ravioli are completely covered with sauce.
Cover and bake at 375 degrees F. for 30 to 40 minutes.
Uncover and sprinkle with shredded mozzarella and additional Parmesan cheese.
Bake an additional 5 to 10 minutes or until cheese is lightly browned and bubbly.