Ravio Sagne

Ingredients

• 2 cups marinara sauce, low-fat and preferably lower-sodium
• 25-oz package frozen rectangle cheese ravioli (about 1 inch by 1-½ inches; no more than 4 g of fat per 9-piece serving; I used Rosetto)
• 6 oz (about 2 cups plus 2 Tbsp) reduced-fat finely shredded mozzarella cheese (no more than 3 g of fat per oz; I used Lucerne, found at Safeway chains), divided
• ⅓ cup basil leaves, finely slivered

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