Ravioli bake recipe?!

Ravioli bake recipe?

I am making a ravioli bake tonight, but I have a question about the tomato sauce.

I have more diced tomatoes than sauce... 2 large cans of diced, and one small of tomato sauce. Would a large can of diced with the small sauce work? Or would it be too watery from the diced tomatoes?

Also, any tips on what to put in the tomatoes to help it taste good would be appreciated!

Thanks!

Sure, you can drain off the liquid, if you want to throw half the flavor down the sink. Or you can reduce the sauce (i.e. boil it down) to thicken to desired consistency, and concentrate the flavor. Here is my recommendation:
Finely dice half an onion, and saute for 3 minutes in olive oil. Add one clove of garlic, crushed and diced, if desired. Add the can of diced tomatoes, liquid and all, and the canned sauce. Bring to a boil, then reduce heat to a low simmer. Cook for 30 to 60 minutes. If you would like a smoothe sauce without chunks, you can optionally puree it in a blender or food processor at this point. But be careful, since the sauce is hot. You can then return the sauce to the pot and reduce over high heat to desired thickness, stiring constantly. (Or if you are not in a big hurry, you can continue cooking over low heat for a longer period till it thickens nicely. All depends on how much time you have.) When sauce is reduced to nice thickness, you can add some herbs if you wish, such as dried parsley, oregano, marjoram. A pinch of salt and some ground pepper can also be added at the end. The entire cooking of the sauce should be done without a lid.