2 (25 oz.) pkg. frozen cheese ravioli 
4 (14.5 oz.) cans diced tomatoes with juice 
4 (8 oz.) cans tomato sauce 
1 onion, chopped 
2 tbsp. Italian seasoning 
1 tsp. salt 
1 cup water 
16 oz. shredded mozzarella cheese 
1/2 cup grated Parmesan cheese 
2 cloves garlic, minced 


 

In a medium stockpot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water. In large pot of boiling salted water cook the ravioli until done and drain. In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese. In a preheated 400 degrees oven bake for 30 minutes, or until light golden brown; let cool 15 minutes before serving.