Cheesy Baked Ravioli

1/2 c. plus 3 T. olive oil, divided

1/2 c. chopped yellow onion (from 1 onion)

3 T. tomato paste

1 t. dried Italian seasoning

1 28-oz. can fire-roasted crushed tomatoes

1-1/4 t. kosher salt, divided

1 t. freshly ground black pepper, divided

1 20-oz. pkg. refrigerated cheese ravioli

8 oz. shredded whole-milk mozzarella cheese (about 2 c.)

Preheat oven to 375°F. Heat 2 T. oil in a large skillet over medium heat. Add onion; cook, stirring often, until tender, about 5 minutes. Add tomato paste and Italian seasoning; cook, stirring constantly, for 1 minute. Add crushed tomatoes and 1/2 t. each salt and pepper. Bring mixture to a simmer over medium heat; cook, stirring occasionally, until sauce is thickened, about 10 minutes. Remove from heat.

Grease a 13 x 9" or other 3-quart baking dish with 1 T. oil. Spread 1 c. tomato sauce in bottom of dish.

Arrange half of ravioli over sauce in baking dish in a single layer, slightly overlapping ravioli. Spread 1 c. tomato sauce evenly over ravioli. Sprinkle with half of cheese. Repeat layers once, using remaining ravioli, tomato sauce, and cheese. Bake until sauce is bubbly and cheese is melted and golden, 30 to 35 minutes.

Serves 6.

Adapted from Real Simple magazine, May 2021, p. 128.