Ravioli Casserole

2002 Cowley Cookbook

1 (28 oz) jar spaghetti sauce

1 (25 oz) package frozen cheese ravioli*, cooked and drained

2 cups small-curd cottage cheese

4 cups mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

Spread 1/2 cup of spaghetti sauce in an ungreased 9×13″ baking dish. Layer with half of the ravioli, 1 1/4 cups cheese, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Paremsan cheese. 

Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.  8 servings. 

*Note: 4-5 cups of any style cooked ravioli may be used.