Baked Ravioli with Spicy Italian Sausage.. OOO-WEE!!

Ohhh, man.  Pinterest is awesome.  Seriously, I've found so many incredible recipes that have turned out so well and I've found some just plain awful ones..  I had to create a board called FAILED RECIPES!! to deter my friends from trying them and also to remind myself I shouldn't try the recipe in case I happen to stumble upon something that sounds good but in actuality it's just nasty.

I added a new recipe to the Failed board last night.  It was the baked parmesan chicken recipe.  I followed the recipe exactly to the T and it was seriously so salty..  Brent and I struggled to get through the last few bites.  It smelled so good and had good flavor, but the salt. Ugghhh, the salt.  The lady who's page it belongs to swears up and down that it's not a salty dish if made correctly, but she must drink ocean water as a refreshment because it was horrible.  And on top of it... She spelled parmesan wrong in her picture caption.  *shaking my head*

This brings me to tonight's recipe.  It.  Was.  Awesome.  So, so good.  I actually halved the recipe and it still made a ton, so if there's only two of you that you cook for I definitely recommend halving it, too.  I'm super excited for the leftovers tomorrow!  Wee!

I'll give the recipe as I made it and then I'll provide the recipe as it was on the website below toward the bottom of the page.

Here's what you'll need!

1 tbsp Olive Oil
2 Cloves of Garlic (I use the jar of minced garlic, so I used 1 rounded tsp)
Coarse Salt
Ground Pepper
1/2 tsp Thyme
1/2 tsp Oregano
1/4 tsp Basil
1-14 oz can Petite Diced Tomatoes (no salt added)
1-14 oz can Whole Tomatoes (no salt added)
1 lb Frozen Ravioli
1 cup Shredded Mozzarella
1/4 cup Grated Parmesan (I used the Kraft stuff in the plastic bottle thingy)
1 lb Spicy Italian Sausage

Preheat your oven to 425˚F.  Cook your ravioli in salted water in a large pot until they rise to the top of the water.  They may not be completely cooked, but they will finish cooking in the oven.

While your ravioli is cooking, in a skillet cook your Italian sausage until it is cooked the whole way through.  Drain the oil from the meat and the pan, but DON'T rinse it!  You want the spiciness and the seasoning flavors in the sauce.  Move the sausage to a separate bowl.

To the same pan add your oil and heat it.  Add your garlic and cook until fragrant.  Slightly drain the diced tomatoes and add it to the garlic and oil.  Drain the whole tomatoes and add the salt, pepper, thyme, oregano and basil.  Cook over medium heat until bubbly, breaking up the whole tomatoes with your spatula or spoon.  Add your sausage and combine well.

Drain your pasta well and add back to your pot and pour your meaty tomato sauce over top of the ravioli.  Combine well.  Shake your 1/4 cup of grated parmesan into the pot with the sauce and pasta and toss to combine.  I may or may not have added extra.  :)

In a glass baking dish, lightly spray it with non-stick cooking spray.  Add your meaty, noodly, tomatoey mix.  Sprinkle your mozzarella cheese over top of your noodles, spreading it out evenly.  I shook some garlic powder and parmesan over top of the mozzarella.

Omigod.  My oven looks AWFUL!  Sorry D-Park!

Bake for 20-25 minutes or until the cheese is golden.

It's so.. beautiful.. :')  and so... delicious!  And I'm reaaaaally looking forward to leftovers!  Woo!

The one downside to this meal...  I ruined my dish brush.  *sigh*  So.. much.. cheesy.

Here's the true recipe per Delish.com

Baked Ravioli

• 2 tablespoon(s) olive oil
• 1 medium onion, chopped
• 3 clove(s) garlic, minced
• Coarse salt
• Ground pepper
• 1 1/2 teaspoon(s) dried thyme or oregano
• 1 can(s) (28-ounce) whole tomatoes
• 1 can(s) (28-ounce) crushed tomatoes
• 2 pound(s) store-bought ravioli
• 1 1/2 cup(s) shredded mozzarella cheese
• 1/2 cup(s) grated Parmesan cheese

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.