Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 (24-ounce) jar good marinara sauce, like Rao's or Newman's Own

8 ounces fresh mozzarella cheese, thinly sliced, divided

1/2 cup grated Parmesan cheese

Arrange a rack in the middle of the oven and heat to 400 F. Lightly coat a 3-quart casserole dish or a 9-by-13-inch baking dish with olive oil; set aside.

Bring a large pot of salted water to a boil. Add the ravioli and cook until it's quite al dente, about 2 minutes, or 2 minutes less than suggested on package instructions, as it will keep cooking when baked. Drain and set aside.

Heat the oil in a saute pan large enough to fit the ravioli over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and saute until softened and lightly browned, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the marinara sauce and stir to combine. Remove from the heat and stir in the cooked ravioli.

Pour half of the ravioli mixture in the prepared baking dish and spread into an even layer. Cover with half of the sliced mozzarella. Pour the remaining ravioli mixture over the mozzarella. Top with the remaining mozzarella and Parmesan. Bake until the top is lightly golden and the cheese is bubbling, 20 to 25 minutes. Let cool for about 10 minutes before serving.

Recipe notes

Make ahead: This dish can be assembled and refrigerated, covered in aluminum foil, up to two days in advance. Bake covered for 15 minutes, then uncover and bake for 20 minutes more.

Two smaller casseroles: This can be prepared in two (8-by-8-inch) baking dishes instead, if you want to freeze half for a future meal.

Freezing: The unbaked casserole can be frozen right in the baking dish for up to two months. Let it cool completely and wrap it tightly with a layer of plastic wrap, then aluminum foil. Bake straight from the freezer, covered with just foil, for 1 hour; then uncover and bake for 15 minutes more.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to five days.

(Sheela Prakash is an assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)