Weeknight Ravioli Bake

From Kraft magazine

1 jar (26 oz) spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, undrained
1/2 cup water
2 pkg. (1 lb each) frozen cheese ravioli (I like to use beef, too)
1 pkg. (7 oz) shredded cheese (I use mozzarella or an Italian blend)
2 tbsp. grated Parmesan cheese

Heat oven to 400.

Mix spaghetti sauce, tomatoes, and water; spoon 1 cup onto bottom of 13x9-inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.

Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated through. Sprinkle with Parmesan cheese. Let stand 10 minutes.

Yield: 8 servings