We fight over the crispy perfectly browned cheese- do you do that at your house?
P.S. This makes a TON- we made one to keep, Ki took one to a friend and we had enough for to put a meal in the freezer. Feel free to cut down the recipe or freeze for a busy night.
2 bags frozen cheese filled ravioli
4 or 5 cups worth of your fave marina (meatless) spaghetti sauce - we used homemade, but a couple of jars would be fine, especially if you "doctor" them up with some Italian spices or spaghetti sauce seasoning blend
1 large container ricotta cheese
Fresh grated Parmesan
Fresh sliced mozzarella
You can make this without defrosting or boiling the ravioli as long as you can separate them (just bake longer) but we were in a hurry so boiled first- either way will be fine.
Mix ricotta with 2 eggs and a generous handful of fresh grated Parmesan and a couple of handfuls of grated mozzarella. We season our sauce really well, if yours is on the bland side add your favorite Italian style seasonings to the cheese mixture.
Coat the bottom of 2 9x13 baking dishes with sauce. Add a layer of ravioli noodles to each. Top with sauce. Spread cheese layer on top, distributing half evenly between both dishes. Another layer of noodles, then sauce then spread remainder of cheese mixture. Top with final layer of noodles, plenty of sauce and then cover with thin slices of fresh mozzarella and sprinkle with more fresh grated Parmesan.
Bake in a 375 degree oven for about 25-30 minutes or until it's all hot and bubbly and browned nicely. (You can broil for a couple of minutes to get that lovely browned cheese if you like.)
If you are starting with frozen or uncooked raviolis, add at least 30 minutes to the time.
P.S. If you overstuff your casserole like we did put one of your crappy cookie sheets underneath or you will end up with a horrible mess to clean.