Heat oven to 350°. Coat a 2-quart oval
baking dish with nonstick cooking
spray. Bring a large pot of lightly salted
water to a boil.
Crumble ground beef into a large
nonstick skillet. Cook for 5 minutes over medium-high heat, until browned. Remove
from heat and stir in 1 cup of the marinara
sauce, half the basil and half the parsley.
Meanwhile, cook ravioli for 5 minutes in
boiling water. Drain and return to pot. Stir
in remaining sauce, basil and parsley.
Pour half the ravioli into prepared dish,
spreading level. Top with meat sauce and
3/4 cup of the shredded mozzarella. Add
remaining ravioli to dish and top with
remaining 11/4 cups shredded mozzarella
and the Parmesan.
Bake at 350° for 20 minutes. Increase
oven temperature to broil; broil ravioli for
2 minutes. Garnish with additional
chopped basil, if desired.