Weeknight Ravioli Bake
26 oz. Spaghetti sauce
15 oz. Diced tomatoes, undrained
½ cup water
2 one-pound packages frozen cheese ravioli
7 oz. Shredded Italian 3-cheese blend
2 tablespoons grated parmesan
Preheat oven to 400.l mix spaghetti sauce, tomatoes, and water. Spoon one cup sauce onto bottom of 9x13 baking dish. Layer half the ravioli in dish and top with one cup shredded cheese. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese, cover and bake 30 minutes. Uncover and bake additional 15 minutes. Sprinkle with parmesan and let stand 10 minutes before serving.
