Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Add the garlic and cook an additional 30 seconds then season with salt and pepper.
2. Add the whole tomatoes and the crushed tomatoes. Season with the oregano and thyme.
3. Bring the mixture to a boil, then reduce the heat and simmer, breaking up the tomatoes as it cooks. Cook until the sauce is thickened and reduced, about 20-25 minutes.
4. Preheat the oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
5. Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain and return to the pot.
6. When the sauce is thickened, taste for seasoning and add more salt and pepper, if needed.
7. Add the sauce to the pasta and gently toss to combine.
8. Pour the pasta and sauce into the prepared baking dish. Sprinkle with both cheeses.
9. Bake until the cheese is melted and golden, about 20 minutes.
10. Let the pasta sit for a few minutes before serving. Top with chopped parsley or basil, if desired.