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To cook immediately, preheat the oven to 375 F.
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Bring a pot of water to boil with some salt.
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Add the ravioli and boil for 3-5 minutes or until they just start to float.
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If ravioli are thawed, less time will be needed.
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Meanwhile, make the marinara.
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Drizzle olive oil into a skillet over medium heat and add the onion, crushed red pepper and a sprinkle of salt.
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Stir for 3 minutes until onions start to soften.
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Add the garlic and stir for 1 minute more.
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Add the tomatoes and sugar.
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Stir to combine and taste.
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Add more salt to your preference.
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Add the ravioli to the marinara and stir to coat.
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For the dish assembly: Use a baking dish suitable for the amount of ravioli you are making.
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A 7-inch round casserole or equivalent is perfect for this size batch!
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To assemble, layer half the ravioli and half the mozzarella into the dish, cover with marinara (2/3 cup or so), then repeat the layers.
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Top with the the Parmesan.
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Reserve any extra marinara for serving or for another use.
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Keep the dish uncovered and bake the ravioli at 375 F for 20-30 minutes or until the cheese is melted and slightly browned and ravioli is hot all the way through.
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Serve topped with fresh herbs if desired.
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Notes: For make-ahead, keep the dish covered in the fridge for up to three days.
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To reheat, bake covered for 30 minutes, then uncovered for 15-20 more minutes until bubbly, browned, and hot all the way through.
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To speed this up even more, feel free to use 2 cups jarred marinara!
