Here is the one you asked about:

RAVIOLI CASSEROLE
(Quick Cooking May/June, 1998)

28 oz. jar spaghetti sauce
1 pkg. (25 oz.) frozen cheese ravioli, cooked & drained
2 c. small-curd cottage cheese
4 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese

Spread 1/2 c. spaghetti sauce in ungreased 13 x 9 x 2” baking dish. Layer with half of the ravioli, 1 1/4 c. sauce, 1 c. cottage cheese & 2 c. Mozzarella. Repeat layers. Sprinkle with the Parmesan. Bake, uncovered, at 350º for 30-40 minutes or until bubbly. Let stand 5-10 minutes before serving. 6-8 servings. Note: 4-5 c. of any style cooked ravioli may be used instead of cheese ravioli.