Speedy Ravioli Bake
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  • 2 packages (9 oz each) refrigerated cheese-filled ravioli
  • 11 jar (25 to 26 oz) chunky tomato pasta sauce
  • 11 teaspoon dried basil leaves
  • 12 cups shredded mozzarella cheese (8 oz)1 Heat oven to 400°F. In 3-quart saucepan or 4-quart Dutch oven, cook ravioli as directed on package; drain and set aside.
  • 12 In same saucepan, mix pasta sauce and basil. Cook over medium heat 5 minutes, stirring occasionally, until thoroughly heated. Stir in cooked ravioli. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over top.
  • 13 Bake uncovered 10 minutes or until sauce is bubbly and cheese is melted.



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