Step 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.

Step 2

Add the whole tomatoes and the crushed tomatoes. Season with the oregano and thyme.

Step 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.

Step 4

Preheat the oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.

Step 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.

Step 6

When the sauce is thickened, taste for seasoning and add more salt and pepper, if needed.

Step 7

Add the sauce to the pasta and gently toss to combine.

Step 8

Pour the pasta and sauce into the prepared baking dish. Sprinkle with both cheeses.

Step 9

Bake until the cheese is melted and golden, about 20 minutes.

Step 10

Let the pasta sit for a few minutes before serving. Top with chopped parsley or basil, if desired.