Cooking oil (I use olive oil) – just enough to very lightly grease the bottom of your pan
1 – 29 ounce jar of a red sauce of your choice
1 large package of ravioli (again your choice, the ingredients and shape – square or half moon – do not matter)
Italian sausage or meatballs (again the amount your choice, depending on how much you want in the recipe. I normally take two sausage links, crumble and partially cook the meat, drain it on paper towels and then put it over the ravioli when I make the layers).
Other ingredients to taste – (I often add partially sauteed mushrooms or peppers. No need to cook them through, just give them a good start).
Mozzarella, Parmesan and Romano Cheeses
Preheat oven to 400 degrees. Grease the bottom of your pan (for the two of us I use an 8 inch square pan) and spread a layer of sauce over the bottom. (You don’t need a lot, just enough to lightly coat it). Put down a layer of ravioli flat side up on the sauce. Position the ravioli close together, even with a slight overlap. Add any additional ingredients you have prepared (I did mushrooms and italian sausage on this one). Put another layer of sauce on top and then add a layer of mozzarella, romano and parmesan. Sprinkle with italian seasoning and pat the layer down lightly. Repeat the layering. Pat down again and cover with tented aluminum foil. (If you are making ahead, just cover with foil and put in the refrigerator. Just don’t forget to tent the foil before putting it in the oven as you don’t want all the cheese to stick to the foil).
Bake for one hour or until completely heated through. For the last 10 minutes of the baking process, remove the foil so that the cheese can brown. Let stand for five minutes before serving.