Step 1

Heat the olive oil in a large pot over medium heat. Add the garlic and onion; cook, stirring often, until the onion is softened, about 6 minutes. Add the ground beef and cook, stirring to crumble, until beef is browned, 6 to 8 minutes. Drain off the fat, leaving a bit behind for flavor and moisture.

Step 2

Add the crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer over medium heat. Reduce heat to maintain and gentle simmer, and cook 10 to 15 minutes, stirring occasionally. Remove from the heat.

Step 3

Preheat the oven to 375°. Bring a large pot of water to a boil and season well with salt. Cook the ravioli according to package directions, then drain. Toss the cooked ravioli with 2 cups of the meat sauce in a large bowl.

Step 4

Spread 1 cup of the sauce in the bottom of a lightly greased 9-by-13-inch casserole dish. Arrange half of the ravioli in the dish, overlapping slightly. Spoon half of the remaining meat sauce over the top of the ravioli. Top with 2 cups of the mozzarella and 1/4 cup of the parmesan cheese. Sprinkle with the basil and parsley.

Step 5

Arrange the remaining half of the ravioli on top of the cheese layer, overlapping slightly. Top with remaining meat sauce, 1 cup mozzarella, and 1/4 cup parmesan cheese.

Step 6

Bake in the preheated oven for 20 to 25 minutes or until bubbly. Let stand 10 minutes before serving. Sprinkle with additional chopped fresh basil and parsley, if you like, before serving.