from Genesis of a Cook
2 (9 ounce) packages refrigerated ravioli (I used meat ravioli)
1/4 cup dry white wine
1/2 tsp. dried basil
3/4 tsp. salt
1/4 tsp. crushed red pepper
1/8 tsp. pepper
4 (14.5 ounce) cans cubed tomatoes
6 tbsp. tomato paste
1/2 (2 ounce) shredded mozzarella cheese
1. Cook pasta as directed on box. Drain well. Preheat oven to 400 degrees.
2. Heat a dutch oven over medium-high heat. Add wine, basil, salt, red pepper, pepper, cubed tomatoes and tomato paste. Stir well to combine. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring often.
3. Remove from heat and add pasta to tomato mixture, tossing well to combine. Spoon pasta mixture into a 8-inch baking dish and think sprinkle evenly with cheese.
4. Bake at 400 degrees for about 3 minutes or until cheese melts and begins to brown. Serve.