9-ounce package four-cheese ravioli (I buy Buitoni brand in the refrigerated section)
1 jar marinara sauce
4 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup shaved Parmesan cheese (optional)
4 ounces fresh mozzarella, torn into chunks
Fresh basil or parsley, chopped (for garnish)
Preheat oven to 375 degrees. Coat a 10 - 12" round or 9 x 13 casserole dish with non-stick spray. Set aside.
Bring a large pot of water to boil. Liberally salt water once it comes to a boil. Drop the pasta in and cook for 3 - 4 minutes ... no longer. (Do not cook for the length of time stated on the package!) Stir the pasta a couple of times while it cooks.
Spread 1/3 of the marinara sauce into the bottom of your baking dish. Place half of the par-cooked ravioli in a single layer on top of the marinara.
Spread another 1/3 of the marinara onto the first ravioli layer. Sprinkle on the shredded mozzarella in an even layer. Top with the remaining ravioli in a single layer.
Spread the remaining marinara sauce on top of the final ravioli layer. Sprinkle on the grated Parmesan cheese. Place the fresh mozzarella around on top. Sprinkle on the shaved Parmesan.
Cover tightly with foil and bake for 30 - 35 minutes.
Remove foil and continue baking for an additional 5 - 10 minutes or until everything is nice and bubbly.
Garnish with fresh basil or parsley, if desired.
NOTE: (You can save yourself the step of boiling the pasta by buying frozen ravioli, if desired. Just allow to partially thaw on the counter, then use it directly as-is in the dish. I, however, prefer the taste and quality of the Buitoni refrigerated brand. Any type of ravioli can be used - meat, spinach or mushroom would be great for this! Also, I've made this utilizing some handfuls of fresh spinach in between the layers)