1 (24-26 oz.) jar lo-cal pasta sauce
2 (16-18 oz.) pkgs. frozen, large cheese ravioli
1 (10 oz.) box frozen spinach, thawed, chopped, squeezed dry with towel
8 oz. bag lo-fat Mozzarella cheese, shredded
1/2 cup reduced-fat Parmesan cheese

Preheat oven to 350°F.

Lightly spray a 9x13-inch baking pan with cooking spray. Spoon 1/3 sauce into pan. Place 1/2 the ravioli over sauce in single layer. Sprinkle some of the spinach over the ravioli, then 1/2 of the Mozzarella cheese. Sprinkle with Parmesan cheese. Add remaining ravioli, top with sauce and cheeses. Cover with foil.

Bake for 25 minutes, uncover, bake until bubbly, 5-10 minutes.

Submitted by: Sherry Monfils