Weeknight Ravioli Bake

I made this recipe last week. We all though it was delicious, but especially Maria!   And it reheated really well too!

Very easy to put together too!!  Probably easier than cooking ravioli and sauce separately. The store only had one bag of cheese ravioli, so I made it with one bag of cheese and one bag of chicken ravioli.

Weeknight Ravioli Bake

1 jar (26 oz.) spaghetti sauce
1 can  (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
2 pkg.  (1 lb. each) frozen cheese ravioli
1 pkg. (8 oz.) Shredded Italian Three Cheese Blend
2 Tbsp. Grated Parmesan Cheese

HEAT oven to 400ºF.

MIX spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13×9-inch baking dish.

LAYER half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.

BAKE 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.

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