Rav 'n' Ravioli

Source: The Pampered Chef

1 medium green bell pepper, chopped
1/2 onion, chopped
1 teaspoon olive oil
1 garlic clove, pressed or chopped fine
1 (26-28 ounce) jar spaghetti sauce
2 (9 ounce) packages refrigerated ravioli (any filling)
1 1/4 cups water
12 French bread baguette slices (4 ounces)
1/4 cup butter or margarine, melted
4 ounces mozzarella cheese, shredded (1 cup)
1 ounce fresh Parmesan cheese, grated (about 1/4 cup)

Heat oven to 400 degrees F.

In a 4-quart casserole, heat olive oil over medium heat; add bell pepper and onion and garlic. Cook 2 to 3 minutes or until veggies are tender. Stir in spaghetti sauce, ravioli and water. Bring to boil.

Meanwhile, if not using baguettes, cut a loaf of French bread into 12 slices 1/2 inch thick. Place butter in casserole, microwave for 1 minute on high or till melted. Add bread slices, toss to coat evenly.

Spoon 1/2 of the ravioli mixture into the casserole dish, top with mozzarella cheese, and the remaining ravioli mixture.

Arrange the bread slices, slightly overlapping around the edges and press lightly into the ravioli mixture. Sprinkle the parmesan cheese over the top and bake uncovered, until ravioli is heated through and bread is crisp.