Casserole of ravioli with mushrooms in meat sauce

Ingredients:

• 2 packs of 280g chilled ravioli with mushrooms
• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 280 g of mushrooms, thinly sliced
• 170 g raw Italian sausage, casings removed
• 3 cloves garlic (2 thinly sliced, 1 grated)
• 2 tsp fresh marjoram, chopped
• 1 can 800 gr. grated tomatoes
• 1 tbsp. grated mozzarella
• 1/4 cup breadcrumbs
• 1 tbsp chopped fresh parsley

Preparation:

1. Preheat the oven to broil. Bring a large saucepan of salted water to a boil. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion, mushrooms, 1/4 teaspoon of salt, and some freshly ground black pepper. Cook until the mushrooms begin to brown, 5 to 8 minutes.
2. Add the sausage and cook, breaking up the ground meat, until darkened, about 4 minutes. Add the chopped garlic and marjoram and cook until softened, another 1 minute. Add the tomatoes and 1/4 cup water, bring to a boil, and simmer until the vegetables are tender and the sauce has thickened slightly, about 6 minutes.
3. Meanwhile, cook the ravioli in boiling water according to package directions. Set aside 1/4 cup of the cooking water and discard the rest. Add the ravioli and cooking water to the pan with the sauce; stir to coat completely. Transfer half of the ravioli and sauce to a 9 x 13-inch baking dish. Sprinkle with 1/2 cup of mozzarella. Top with the remaining ravioli, sauce, and mozzarella.
4. Meanwhile, melt the remaining 1 tablespoon of butter in the microwave. Add the grated garlic and breadcrumbsSeason with salt and pepper. Sprinkle the topping over the ravioli and broil until golden brown on top, about 2 minutes. Sprinkle with parsley.