PREHEAT oven to 400° F.
MIX ricotta, egg, salt, pepper and 1 1/2 tablespoons of Parmesan in bowl. Set aside.
SPRAY 9” x 13” baking pan with nonstick cooking spray; put approximately 1 cup of marinara on the bottom of the pan and spread out.
PLACE half of the beef ravioli in one layer on the bottom of the pan; dot the ricotta mixture on top of the ravioli and spread out.
SPREAD the alfredo sauce on top of ricotta mixture and top with half of the mozzarella. Place the remaining beef ravioli in one layer on top.
TOP with remaining marinara, Parmesan and mozzarella. Bake covered for 25 minutes; remove cover and bake uncovered for 10-15 minutes. Garnish with chopped basil.
BROIL for additional browning if desired.
Cook’s Tip: Add ground beef or Italian sausage; add mushrooms, sun-dried tomatoes, or spinach. Top with BUITONI Pesto with Basil.
