1 jar (16 oz) spaghetti sauce
1 can diced tomatoes, undrained
1 can reduced sodium beef broth
1/4 cup Italian dressing
2 pkgs (9 oz) fresh cheese filled raviolis ( I used Seven Cheese Tortellini)
1 cup shredded mozzarella cheese
Preheat oven to 375. Combine spaghetti sauce, tomatoes with their liquid, broth, and dressing in 13X9 in pan. Add raviolis, mix lightly. Cover with foil. Bake for 50 minutes or until raviolis are tender. Remove foil; stir. Sprinkle with cheese. Let stand for 5 minutes or until cheese has melted.