28 oz pasta sauce 25 oz. cooked ravioli 2 cup ricotta cheese divided 4 cup shredded mozzarella 1/2 cup parmesan cheese
Spread 1/4 cup of sauce in greased 9x13 pan. Layer with 1/4 the cooked ravioli. Pour 1-1/4 cups of sauce over the top. Spread one cup of ricotta and the 2 cups of mozzarella cheese over the sauce. Repeat layer. Sprinkle with parmesan cheese. Bake uncovered for 40 minutes at 350. Let stand 5 minutes before serving.
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