Adapted from pillsbury.com
Pkg (9oz each) refrigerated cheese-filled ravioli
jar (25-26oz) chunky tomato pasta sauce
teaspoon dried basil leaves
cups shredded mozzarella cheese (8oz)
1. Heat oven to 400 degrees F. In 3-quart saucepan or 4-quart Dutch oven, cook ravioli as directed on package, drain and set aside. 2. 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 13x9 inch glass baking dish. Sprinkle cheese over top. 3. Bake uncovered 10 minutes or until sauce is bubbly and cheese is melted.