Ravioli Casserole

This is perfect for a busy night, either to throw together for a quick meal, or to make ahead and freeze for another night. This can also be assembled ahead of time and chilled in the fridge for up to 24 hours and then baked as directed if you want to be able to make it the day before. Like I said, easy and fast.

Ravioli Casserole

1 (25 oz.) pkg. frozen cheese ravioli
4 cups spaghetti sauce (more or less to reach desired sauciness)
2 cups Italian blend shredded cheese

In a 7x11-inch 'or' 13x9-inch baking dish, spray with non-stick cooking spray. Spread about 3/4 cup spaghetti sauce on the bottom of the pan. Lay out half of the frozen cheese ravioli over the sauce. Pour about half of the sauce left over top of the ravioli. Sprinkle with half of the shredded cheese. Layer the remaining half of the frozen ravioli on top. Pour the rest of the sauce over that and sprinkle the remaining cheese over top. Bake @ 350* F, covered, for 40 minutes. Uncover and bake for 15-20 minutes longer until hot and bubbly throughout. Let stand about 10 minutes before cutting. This can be assembled, covered and chilled in the fridge up to 24 hours before baking.
To freeze: Assemble as directed. Cover baking dish tightly with plastic wrap. Write the directions on a piece of foil to fit, and cover the plastic wrap with the foil. Freeze. To use: Thaw overnight in the fridge, then bake as directed.
*note* you can also add 1 lb. browned and drained ground beef to the spaghetti sauce if you prefer a meaty version of this.
Makes about: 6-8 servings