25ouncefrozen cheese raviolisquare shaped (no need to thaw)
1 ½cupsshredded mozzarella cheesedivided
½ teaspoonItalian seasoning***optional***
½teaspoonItalian seasoningor dried oregano
Preheat the oven to 350F degrees. Optional*** coat interior of pan with non-stick cooking spray.
In a medium skillet, crumble and brown the beef over medium heat until completely browned. Drain off the excess fat. Mix in seasoning and garlic powder after draining the meat.
Reserve ¾ cup of the spaghetti sauce; set aside. Add the remaining spaghetti sauce to the skillet with the browned meat. Stir well then cover and simmer over medium-low heat for 10 minutes, stirring occasionally.
Spread ¼ cup of the reserved spaghetti sauce into the bottom of a 9x13 inch glass baking dish. Arrange one third of the frozen ravioli in a single layer in the pan.
Top the ravioli in the pan with half of the ground beef mixture, then sprinkle with ½ cup of the shredded cheese.
Place another ⅓ of the frozen ravioli over the meat sauce and cheese. Top with the rest of the meat and another third of the cheese.
Place the final ⅓ of the frozen ravioli on top of the casserole. Top with the remaining ½ cup of the spaghetti sauce. Sprinkle with the remaining cheese.
Cover the casserole with aluminum foil and bake at 350 degrees F for 20 minutes-30 minutes, remove foil and bake another 10 minutes until the cheese is completely melted and beginning to bubble around the edges.
Allow to rest for 15 minutes before slicing out servings.
Serve with grated Parmesan cheese. Some may like a little extra sauce splashed on top and fresh basil is a delicious garnish too.