-1 pound fresh or frozen ravioli
-5 cups (40 ounces) Uncle Steve’s marinara sauce
-2 cups grated mozzarella cheese
-½ cup freshly grated imported Parmigiano-Reggiano cheese
Pre-heat oven to 350 degrees with rack set in center position. Fill an 8-quart pot halfway with cold water. Bring to a boil; add one tablespoon salt. Carefully place ravioli in the boiling water. Cook until tender, about 10 minutes. Drain in a colander and shake several times to remove excess moisture.
Spray a 13 x 9 x 2-inch baking pan with cooking spray. Pour one cup marinara sauce into pan and spread to cover the bottom of the pan. Place half of ravioli over the sauce. Cover with two cups of sauce. Sprinkle lightly with a few tablespoons mozzarella cheese and a light dusting of Parmigiano-Reggiano cheese.
Add the remainder of the ravioli, cover with sauce and then the remaining mozzarella cheese. Finally, sprinkle on the Parmigiano-Reggiano cheese and place in oven.
Bake 20 minutes until heated through and the cheese is melted. Let rest 5 minutes. Serve hot.