More Cookin'

Trying out a new recipe...Baked Ravioli. Decided to do a spin on the usual throwing of the frozen ravioli in a pot of boiling water and bake it instead.

This recipe had high reviews, and it was pretty basic, so we'll see how it turns out.

Baked Ravioli

• 1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
• 1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
• 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.

Do-Ahead -- To make this super-easy recipe ahead of time, layer the ingredients in the baking dish, cover tightly with foil and refrigerate up to 24 hours. Bake as directed.

My alterations: I didn't have any shredded cheese, or anything other than cheddar that could be shredded to use, so I used sliced provolone instead. Baking it in the oval pampered chef stone casserole, so I wasn't sure if it would be okay to grease it or not, so I may have a mess on my hands after the fact. Hopefully it will be yummy though.

*EDITED TO ADD: Smashing success!!!!  Highly recommend this one...easy and delish!