Baked Ravioli

Guys, I found my 8x8 pan! It had fallen back behind the drawer underneath our oven. Go figure. So since I found my pan, I knew I wanted to make this recipe. I love carbs. Potatoes, pasta, bread....those things make me a happy girl.
Anyway, to the recipe. It's pretty easy, which is another plus for pasta. However, I've never used pasta that isn't the hard stuff in the boxes, so when I dumped it in the water, I had no idea if it was supposed to float. Because it did. So I just kind of pushed the ravioli down into the water with a wooden spoon while it cooked.

The sauce was super easy and fast.

Now when I dumped the ravioli into my pan, it had gotten all stuck together in the shape of my strainer. Go figure. So I had to kind of break it up to spread smoothly in my pan.

I stuck it in the oven, and when it came out, you couldn't even tell I'd somewhat mutilated some of the ravioli.

I sprinkled some dried basil on top instead of fresh, and once again had it in my head that we have grated parmesan, but we don't. But this was still really good. And it's good because you can use any kind of ravioli you'd like, it doesn't have to be cheese. Husband and I both give it 3 stars. (Also if you haven't picked up on it, I'm using the movie stars system. 4 is the top, not 5.) It's a great keeper for when you need something quick.