Deep-Dish Pasta Casserole

From today's Ft. Lauderdale Sun-Sentinel

2 pounds ravioli or tortellini, cooked al dente, rinsed and drained
1 cup part-skim ricotta, optional
1 egg, optional
1/4 cup shredded parmesan cheese, optional
Colorful Ratatouille Baking Sauce (recipe given) or Basil Spinach Walnut Pesto (recipe given)
2 cups shredded mozzarella cheese or shredded cheese mixture

Preheat oven to 350 degrees. Place pasta in a 21/2-quart baking dish. Combine ricotta, egg and parmesan, if using. Spoon this mixture over the pasta. Pour sauce over pasta and top with mozzarella cheese, if desired. Cover and bake 40 minutes. Makes 10 to 12 servings.