Spread 1/2 cup of pasta sauce in an ungreased 13-in. x 9-in. baking dish.
Layer half of the ravioli on top of the pasta sauce. Then spread remainder of first jar of pasta sauce evenly over the ravioli. Sprinkle pasta sauce with Italian seasoning, to taste. Next spread 1 cup cottage cheese, and 2 cups mozzarella cheese. Sprinkle 1/4 cup Parmesan over mozzarella.
Repeat the layers 1 more time. Ravioli, all of pasta sauce from jar #2, Italian Seasoning, cottage cheese, mozzarella and Parmesan.
Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
This dish makes a lot and is perfect for potlucks or big families. You can also split it up between two smaller casseroles to bake one now, and freeze the other. To freeze, just assembled casserole up to baking. Wrap tightly in plastic wrap, and then add a layer of heavy duty aluminum foil. Mark and date it, and freeze. When you’re ready to eat it, thaw in the fridge, bake as directed.
This also reheats really well for lunches the next day.