Rav'n Ravioli

This is a Pampered Chef recipe that I make at least once a month. It's super easy because of the refrigerated ravioli. And I love that you have bread cooking with it.

1 medium green bell pepper
1/2 cup onion, chopped
1 tsp. olive oil
1 garlic clove, pressed
1 jar (26-28 oz) spaghetti sauce
1 pkg. (18 oz.) refrigerated ravioli (any flavor)
1 1/4 cup water
12 french bread baguette slices (4 oz.)
1/4 cup butter or margarine, melted
4 ounces mozzarella cheese, shredded (1 cup)
1 ounce fresh Parmesan cheese shredded (1/4 cup)

Preheat oven to 400 degrees. Chopped bell pepper and onion. In a 4 quart pan, heat olive oil over medium heat; add bell pepper, onion, and garlic. Cook 2-3 minutes or until vegetables are tender. Stir in spaghetti sauce, ravioli and water. Bring to a boil.
Meanwhile, cut french bread into 12 slices, 1/2 inch thick. Place butter in microwavable bowl on high for 1 minute or until melted. Cover with lid and add bread slices, tossing to coat evenly.
Spoon half of the ravioli into oval baker. Top with mozzarella cheese, and remaining ravioli mixture.
Arrange bread slices, slightly overlapping, around edges of baker and press slightly into mixture. Spread Parmesan cheese over bread and ravioli. Bake 15 minutes or until ravioli is heated through and bread is a crisp and deep golden brown.