1 medium green pepper, chopped
1/2 c. chopped onion
1 tsp. olive oil
1 garlic clove, minced
1 jar (26-28 oz.) spaghetti sauce
1 (25oz.) pkg. of beef ravioli
2 c. shredded mozzarella cheese
16 (1/2") slices of French baguette
1/4 c. butter
1/2 c. shredded Parmesan cheese
Heat oil in skillet. Sauté onion, peppers and garlic until veggies are tender.
Stir in spaghetti sauce and ravioli.
Place one layer of mixture in 9x13 baking dish.
Add layer of mozzarella cheese.
Add layer of remaining ravioli mixture.
Cover, label and freeze.
Place bread in quart size Ziploc bag. Place Parmesan in snack size Ziploc bag. Place both of these bags and butter into a gallon size Ziploc freezer bag. Label and freeze.
Thaw. Bake covered pan of ravioli in 400 degree oven for 15 minutes or until ravioli is warm. Uncover. Melt butter. Toss bread in butter to coat evenly. Arrange bread slices standing up around the outer edge of pan. Press them slightly into ravioli mixture. Sprinkle Parmesan cheese over entire pan, including bread. Bake uncovered for 15 minutes or until the mixture is bubbling and the bread is crisp and golden brown.