1 jar (26 oz.) mushroom pasta sauce
2 bags (13oz. each) frozen square cheese ravioli, thawed
1 1/2 cups shredded italian cheese blend
Heat oven to 375. Coat a 9 inch square baking dish and a sheet of
foil with nonstick spray. Put pasta sauce in a bowl, stir in 1/2 cup water.
Spread 1 cup sauce in dish. Top with 20 ravioli, flat sides up and just
touching each other. Spread with 3/4 cup sauce, sprinkle with 1/2 cup cheese.
Repeat layers once. Top with remaining ravioli, sauce and cheese.Cover
tightly with foil, sprayed side down.
Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly
around the edges. Uncover and bake 5 minutes until cheese is barely golden.