No Fuss Cheesy Ravioli Lasagna Bake: Crispy Baked Marinara

Instructions:

1. Preheat your oven to 400°F. In a large skillet over medium high heat, brown the 1 lb lean ground beef. Use your spoon to break it into small bits. Cook for about 6 minutes until no pink remains and you hear a distinct sizzle.
2. Add the 2 minced cloves of garlic to the beef. Stir constantly for 1 minute until the garlic smells fragrant and slightly sweet but hasn't turned brown. Sprinkle in the 1 tsp oregano and 0.5 tsp red pepper flakes.
3. Pour the 24 oz marinara sauce into the skillet with the beef. Lower the heat to a simmer. Let it bubble gently for about 3 minutes. You should see small bubbles breaking the surface and smell a rich, tomato heavy aroma.
4. Spread about 1 cup of the meat sauce onto the bottom of a 9x13 inch baking dish. This prevents the ravioli from sticking to the glass. Arrange half of the 25 oz frozen ravioli in a single layer over the sauce. It’s okay if they overlap slightly, but try to keep them flat.
5. Top the ravioli with half of the remaining meat sauce, spreading it to the edges. Sprinkle 1 cup of the mozzarella cheese over the sauce. This middle cheese layer acts as a delicious glue for the bake.
6. Add the rest of the frozen ravioli in another layer. Cover them with the remaining meat sauce. Ensure every bit of pasta is covered in sauce; any exposed edges might become hard or crunchy in the oven.
7. Evenly distribute the final 1 cup of mozzarella and the 0.5 cup of freshly grated parmesan over the top. The parmesan will help create that gorgeous, speckled brown crust we’re after.
8. Cover the dish tightly with aluminum foil. Bake for 20 minutes. The steam trapped under the foil is what actually cooks the frozen pasta through.
9. Remove the foil and bake for another 10 to 15 minutes. Watch for the cheese to turn a deep golden brown and the sauce to bubble vigorously at the edges. If you like a really crispy top, you can broil it for the last 2 minutes, but keep a very close eye on it!
10. Remove from the oven and let it sit for 5 to 10 minutes before serving. Sprinkle with fresh basil. This resting period allows the starches to set, so you get neat squares rather than a soupy mess when you slice into it.