Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Spread a thin layer of marinara from a 24 oz jar in a 9×13-inch dish so the bottom ravioli don't stick.

2. 2

   Layer frozen cheese ravioli (from 2 packages, 20–25 oz each) in a single snug layer — no need to thaw. Dollop 1 cup ricotta if using, then more sauce and a handful of the 2 cups shredded mozzarella. Repeat layers; finish with sauce, remaining mozzarella, ½ cup grated Parmesan, and 1 teaspoon Italian seasoning.

3. 3

   Cover tightly with foil and bake 30 minutes so the ravioli steam-cook through. Uncover and bake 10 more minutes until the cheese is bubbly and golden at the edges and a knife poked in the center comes out hot.

4. 4

   Rest 10 minutes before cutting so the layers set instead of sliding. Top with fresh basil and extra Parmesan. You want bubbly layers of tender ravioli under melted cheese — not a watery underbaked center or burnt dry edges.