Baked Ravioli Casserole
2 jars (24 oz. each) Rao Basil Pasta Sauce (or your favorite sauce)
1 teaspoon onion powder
1 teaspoon garlic powder
1 can (28 oz.) diced tomatoes, drained
2-3 pounds frozen spinach ravioli, uncooked (DO NOT THAW! Add frozen)
1 (12 oz.) package shredded Italian blend cheese
2 Tablespoons grated Parmesan Cheese
Preheat oven to 400°, if baking this now.
Spray a 9 x 13 inch baking dish with nonstick spray.
In a large bowl, combine pasta sauce, onion powder, garlic powder, and drained tomatoes. Spoon approximately one cup of sauce mixture over the bottom of the baking dish.
Place an even single layer of ravioli over the pasta sauce. Sprinkle half the shredded cheese over the ravioli. Top with another single layer of ravioli on top of the cheese. Spread the remaining pasta sauce over the ravioli and top with the remaining cheese. Cover with foil.
At this point, you can do one of two things. . . bake it or freeze it for later.
If baking it now, place in preheated oven for 30 minutes. Uncover and continue baking for another 15 minutes or until heated through. Remove from the oven and sprinkle immediately with the Parmesan cheese.
If freezing for later, write the recipe name on the top of the foil and add these directions before placing in the freezer: thaw in the refrigerator for up to 48 hours before baking. Bake at 400° for 30 minutes; uncover and continue baking for 15 minutes or until heated through. Sprinkle with 2 tablespoons Parmesan cheese.