Baked Ravioli

1 small eggplant
1 celery stalk
1 medium carrot
1 small onion
4 tablespoons olive oil
28 ounce can Italian peeled tomatoes
1 teaspoon sugar
1/2 teaspoon salt
13 ounce package of frozen ravioli
8 ounces whole mozzarella cheese-2 cups shredded

Chop eggplant, celery carrot and onion. In a large saucepan over a medium heat put the olive oil, eggplant, celery, onion and carrot. Cover and cook for 10 minutes, until tender. Place tomatoes in a blender and puree. Add the tomatoes, sugar and salt to the saucepan with the vegetables. Bring to a boil. Lower the flame and simmer for 20 minutes. Cook the ravioli as described on the package. Slightly under cook them. In a baking pan place in some of the tomato sauce to cover the bottom. Place the cooked ravioli in the pan and top with the rest of the sauce. Sprinkle the shredded Mozzarella cheese on top and bake in a 375 degree oven for 30 minutes. The cheese should be bubbly, hot and golden. Serve with a crisp salad.

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