Ingredients
2
packages (9 oz each) refrigerated cheese-filled ravioli
1
jar (25 to 26 oz) chunky tomato pasta sauce
1
teaspoon dried basil leaves
2
cups shredded mozzarella cheese (8 oz)
Preparation
Heat oven to 400°F. In 3-quart saucepan or 4-quart Dutch oven, cook ravioli as directed on package; drain and set aside.
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.
Bake uncovered 10 minutes or until sauce is bubbly and cheese is melted.
