Beatriz Da Costa
26-ounce jar pasta sauce
30-ounce bags frozen large cheese ravioli, unthawed
10-ounce box frozen chopped spinach, thawed and squeezed of excess water
8-ounce bag shredded mozzarella
- Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
- Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.
- Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.