Submitted by Amy Smith
2 packages (9 oz each) refrigerated cheese-filled ravioli
1 jar ( 25 to 26 oz ) chunky tomato pasta sauce
1 teaspoon dried basil leaves
2 cups shredded mozzarella cheese ( 8 oz )
Heat oven to 400 degrees. In 3 quart saucepan or 4 quart Dutch oven, cook ravioli as directed on package; drain and set aside.
In same saucepan, mix pasta sauce and basil. Cook over medium heat 5 minutes, stirring occasionally, until thoroughly heated. Stir in cooked ravioli. Pour into ungreased 13 x 9 inch glass baking dish. Sprinkle cheese over top.
Bake uncovered for 10 minutes or until sauce is bubbly and cheese is melted.
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