Easy Ravioli Bake

You've got to love Betty Crocker for giving you good but super easy dishes like this one. I've been making this for over a year and have been meaning to share it because it's so good--and only uses one pan!

1	jar (26 to 28 ounces) tomato pasta sauce (any variety)
1	1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli (I use wheat pasta all the time and was lucky to find frozen wheat cheese ravioli in Jewel's freezer section last month--didn't even know they made it!)
2	cups shredded mozzarella cheese (8 ounces)
2	tablespoons grated Parmesan cheese

1.

Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.

2.

Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

3.

Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.