1 (24 oz pkg) frozen large cheese ravioli
1 tsp. packed light brown sugar
1 (7 oz can) caponata (eggplant appetizer)
2 cups marinara sauce
4 oz deli-sliced mozzarella cheese, halved crosswise
1/2 cup shredded Parmesan cheese
fresh parsley, chopped

Preheat oven to 350°F.

Coat a 3-quart baking dish with cooking spray. Cook ravioli as directed, drain.

In large bowl, stir sugar into caponata, then stir in 1-1/2 cups marinara sauce, until blended. Add ravioli, gently stir until coated. Transfer to baking dish.

Spread with remaining 1/2 cup marinara sauce. Arrange mozzarella over sauce. Sprinkle with Parmesan cheese.

Bake until bubbly and cheese has melted, about 25 minutes.

Let stand for 10 minutes before serving.

Sprinkle with parsley.

Very robust and cheesy.

Submitted by: Sherry Monfils