• 1 24 oz or 26 oz jar pasta sauce
• 2 18 oz or 20 oz bags refrigerated large cheese ravioli
• 1 10 oz box frozen chopped spinach, thawed and excess water squeezed out
• 1 8 oz bag shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese

Heat oven to 375 degrees F. Spoon a thin layer of sauce over the bottom of a 9 by 13 inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and 1/3 of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan, cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes.

We like to use more than one jar of sauce with this recipe. Also, if you're up to it, an extra good layer of Mozzarella cheese on the top is always yummy.

Real Simple magazine