Ingredients
1 1/2 cups pasta sauce (I use Muir Glen Tomato Basil)
20-ounce package cheese ravioli (refrigerated or frozen)
10 ounces frozen, chopped spinach, thawed and squeezed dry
4 ounces (1 cup) shredded part-skim mozzarella
2 tablespoons grated Parmesan
Crushed red pepper flakes, to taste (optional)
Cooking spray
Instructions
Preheat oven to 375 degrees. Spray an 8-inch baking dish with cooking spray and set aside.
Pour 1/2 cup pasta sauce over bottom of dish.
Layer bottom of dish with half of the ravioli.
Cover ravioli with 1/2 cup sauce and top with spinach and half of mozzarella (1/2 cup).
Repeat with remaining ravioli, sauce and mozzarella. Sprinkle top with Parmesan and crushed red pepper flakes, if using.
Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling and starts to brown, about 10 minutes. Let cool for 5 minutes and then serve.
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