Baked Ravioli for Weeknights

Ingredients

• 14 oz canned tomatoes diced undrained canned
• 2 pkg cheese ravioli frozen (1 lb. each)
• 8 oz italian* five cheese shredded with a touch of philadelphia kraft
• 2 Tbsp parmesan cheese grated kraft
• 24 oz classico family favorites pasta sauce traditional
• 0.5 cup water 

Equipment

• oven
• baking pan

Directions

1. Heat oven to 400F.
2. Mix pasta sauce, tomatoes and water; spoon 1 cup into 13x9-inch baking dish.
3. Layer half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce.
4. Sprinkle with remaining shredded cheese; cover.
5. Bake 45 min. or until heated through, uncovering after 30 min.
6. Sprinkle with Parmesan.
7. Let stand 10 min.