"It Tastes Like Cheese Ravioli" Sauce

We have pasta at least once a week.  Usually, it's just plain ole Aldi Traditonal Sauce with Meat, with pre made meatballs, spaghetti, Aldi garlic bread, and a green salad.  It's cheap and easy.  Occasionally, I change it up and make what tastes like cheese ravioli...deconstructed cheese ravioli.

The base I use for this recipe is inspired by one by Giada De Laurentiis.  Her sauce has a strong tomato flavor that works well with the addition of ricotta cheese.

My family loves this...hope yours does too!

"It Tastes Like Cheese Ravioli" Sauce

1/4 cup olive oil
1/2 small onion, chopped
1 clove garlic (or 1 tsp minced garlic from jar)
1/2 stalk celery, chopped
1/2 carrot, chopped
salt and pepper to taste
1 (28-32 oz) can crushed tomatoes
2 tsp dried basil
2 bay leaves
1/2 tsp sugar
1 Tbsp butter
1/4 cup grated parmesan
1 (15 oz) container ricotta cheese
1 lb box penne past, cooked al dente

In a large sauce pan heat olive oil on medium high.  Add onion and garlic and cook until translucent.  Add carrot and celery and cook approximately 5 minutes more or until soft.  Add salt and pepper to taste.  Add crushed tomatoes, basil and bay leaves.  Turn down heat and simmer covered for 1 hour.  Remove from heat and add butter.  Remove bay leaves from sauce.  Mix in parmesan and ricotta until evenly blended.  Mix in 3/4 to all of cooked pasta (depending on how saucy you like it).  Serve.