1 24-26 ounce jar Marina sauce (we used spaghetti sauce)
2 20 ounce packages refrigerated large cheese ravioli (we used one 25 oz. bag and it was perfect)
1 10 oz. box frozen chopped spinach, thawed and squeezed of excess liquid
2 cups shredded mozzarella cheese (8 ounces)
(Jenna added about 3 cups, she didn't think 2 was enough)
½ cup grated Parmesan Cheese (2 ounces)
Heat oven to 375 F. Spoon a thin layer of sauce into the bottom of a 9 x 13 baking dish.
On top of the sauce, layer a third of the ravioli, half the spinach, half the mozzarella, and a third of the sauce; repeat. Top with the remaining third of the ravioli and sauce. Sprinkle with the Parmesan Cheese.
Cover with foil and bake for 30 minutes. Uncover and bake until bubbling, 5 to 10 minutes (it was about 15 minutes for us.)
This is a perfect dish for a last minute meal, or for kids to make to start practicing for their college life.