1 (28 oz.) jar spaghetti sauce
1 (25 oz.) pkg. frozen cheese ravioli*, cooked and drained
2 c. small curd cottage cheese
4 c. shredded mozzarella cheese
1/4 c. grated Parmesan cheese
Spread 1/2 c. spaghetti sauce in an ungreased 13 X 9 X 2" baking dish. Layer with 1/2 of the ravioli, 1 1/4 c. of sauce, 1 c. cottage cheese and 2 c. mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, @ 350º for 30-40 minutes or until bubbly. Let stand 5-10 minutes before serving.
Pairs Well With
Now I'll be honest here and tell you that I've seldom found a recipe in TOH's Quick Cooking mag. that I was nuts about! But then I found this one!! It's from the May/June 1998 issue and was submitted by Mary Ann Rothert from Austin, Texas. This recipe is really wonderful, which is one it joins my list of favorites! If you try it, I hope you'll agree.