2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
2 cups (8 ounces) shredded Italian cheese blend
Cook ravioli according to package directions.
Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli.
Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese.
Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.Yield: 8 servings.