2002 Cowley Cookbook
1 (28 oz) jar spaghetti sauce
1 (25 oz) package frozen cheese ravioli*, cooked and drained
2 cups small-curd cottage cheese
4 cups mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Spread 1/2 cup of spaghetti sauce in an ungreased 9x13" baking dish. Layer with half of the ravioli, 1 1/4 cups cheese, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Paremsan cheese.
Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly. 8 servings.
*Note: 4-5 cups of any style cooked ravioli may be used.