Speedy Ravioli Bake
2 packages (9oz each) refrigerated cheese-filled ravioli
1 jar (25 to 26oz) of chunky tomato pasta sauce
1 teaspoon of dried basil leaves
2 cups of shredded mozzarella cheese (8oz)
1 - Heat oven to 400F. In 3-quart saucepan or 4-quart dutch oven, cook ravioli as directed on package; drain and set aside.
2 - In the same saucepan, mix pasta sauce and basil. Cook over medium heat for 5 minutes, stirring occasionally, until through heated. Stir in cooked ravioli. Pour into ungreased 13x9inch (3 quart) glass baking dish. Sprinkle cheese over top.
3 - Bake uncovered for 10 minutes or until sauce is bubbly and cheese is melted
Miranda's Mix Ups: I didn't have "chunky tomato pasta sauce" so I used my normal pasta sauce. It was really good though.
Q - ate some of it
K - has seconds
Arnold - Pretty good, he enjoyed it, esp the cheese topping.
Miranda - LOVED IT! This was so wonderful and so easy. Def something I'd make again!