2 packages (9 oz. each) refrigerated cheese-filled ravioli
1 jar (25 to 26 oz.) chunky tomato pasta sauce
1 teaspoon dried basil leaves
2 cups shredded mozzarella cheese (8 oz.)
Heat oven to 400°F. In 3-quart saucepan or 4-quart Dutch oven, cook ravioli as directed on package; drain and set aside.
In same saucepan, mix pasta sauce and basil. Cook over medium heat 5 minutes, stirring occasionally, until thoroughly heated. Stir in cooked ravioli. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over top.
Bake uncovered 10 minutes or until sauce is bubbly and cheese is melted.