- 1 8-ounce bag shredded mozzarella
- 1 24- or 26-ounce jar pasta sauce
- 2 18-20-ounce refrigerated large cheese ravioli
- ½ cup (2 ounces) grated Parmesan
- 1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
Heat oven to 375° 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 a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the ...