Ravio-Sagne

2 cups low-fat, preferably low-sodium marinara sauce

1 package (25 ounces) frozen rectangle-shaped cheese ravioli, see note

6 ounces (about 2 cups plus 2 tablespoons) reduced fat, finely shredded mozzarella cheese

⅓

cup finely slivered basil leaves

Heat the oven to 400 degrees.

Spoon ½

cup of sauce evenly into the bottom of an 11-by-7-inch ceramic or glass baking dish. Lay one-third of the ravioli (about 18 pieces) side by side in a single layer to cover the bottom of the dish. Spoon another 1/2 cup of sauce evenly over the top. Sprinkle one-third of the cheese and one-third of the basil evenly over that. Repeat the layering two more times, beginning with the ravioli.

Cover the dish with foil; bake 40 minutes. Remove the foil, and continue baking an additional 10 minutes, or until the pasta is heated through and the cheese is melted. Let stand 10 minutes, then slice into six equal portions and serve.

Serves six.

Cook's notes: Look for ravioli with no more than 4 grams of fat per nine-piece serving; Alexander recommends Rosetto whole-wheat ravioli.

"I Can't Believe It's Not Fattening!" by Devin Alexander (2010 Broadway Books)