1Bring water to a boil and drop in ravioli. Let cook about 6 minutes, drain and set aside
2Brown ground turkey with onions & bell pepper. Add oregano, basil, pepper to taste. When browned, add in mushrooms and saute a bit more. Dump in one jar of spaghetti sauce and one can of tomato paste. Add a can of water and stir. Add sugar if you do this with tomato based sauces. I do. Let it simmer a few minutes.
3Spray a 13 x 9 pan with Pam. Spoon some sauce on the bottom and spread it all around. Put a layer of ravioli on top of the sauce. Add sauce on top of that layer and sprinkle mozzarella cheese across it. Make another layer with the ravioli, sauce and cheese again. Do a third layer, top with sauce and both cheeses.
4Place in oven at 350 for 15 minutes, until cheese is melted and slightly browned.
I serve with caesar salad and garlic bread. Hearty, tasty and very easy.
5NOTE: I season with oregano and basil at about 3 to 1. Also I add about a tsp. of sugar or Truvia. You may prefer your sauce without any sugar. It does not make it sweet, just cuts some of that acidity taste of the tomatoes. Also, one bag is not quite enough pasta to make 3 layers and 2 bags makes extra. I just put the extra in the fridge and use it for quick dish of pasta with olive oil and herbs. We also like to heat them up and dip them in marina sauce as an appetizer. So you can use the left over pasta in many ways.