Baked Ravioli

Ready for the oven!

The ultimate dish for a busy gal who secretly desires to sneak spinach to her kids.  Bwahahaha (evil laugh).
This can be a make the night before dish and have ready to pop in the oven when you come home, or a relaxed prep for a busy Sunday evening when I'd rather be decorating for Christmas and playing ANOTHER round of Thomas climbs the mountain (couch).

Ravioli in layer two

3 cups spaghetti sauce
25-oz package frozen ravioli (whichever kind you like, my family prefers Italian or meat)
2 cups lowfat mozzarella cheese
1 package frozen chopped spinach, thawed and then finely diced
handful of basil (optional, but skip it if you're using dried)
handful of shredded (not grated) Parmesan cheese

Low-mess prep.  BIG bonus!

Time yourself, and don't dilly-dally.  This prep should take you no more than 10 minutes.
Spray a 9x13 pan with cooking spray and then toss in a cup of sauce.  Shake the pan around so the sauce evenly coats the bottom.  Layer half the ravioli in the pan (may have to microwave it for a few seconds if they're frozen together, but try to keep them frozen), top with 1/2 to 1 cup of mozzarella cheese and sprinkle half the spinach.  Start again with 1 cup sauce, rest of ravioli, another cup (or less) of mozz cheese, the rest of your spinach and add the basil.  Finish with another 1/2 or 1 cup of sauce and finally the parm cheese.  Bake at 350 (uncovered) for 45 min.  Use the baking time to plow through your dishes and set the table.  Pour a glass of wine and then put your feet up... or grab a toy train and join the fun!