Boil it for about 3 to 5 minutes, just shy of the full time on the package, since it's going into the oven and will keep cooking there. Drain and set aside.

While the ravioli's going, warm a pan over medium heat and pour in just enough pasta sauce to cover the bottom not the whole jar, just a layer. Add the spinach on top. Three big handfuls sounds like a lot and looks like way too much in the pan, but spinach cooks down to almost nothing, so don't be shy with it. If your sauce doesn't already have garlic in it, add the tablespoon of minced garlic here and let it cook with the spinach.

Let it simmer a minute or two, stirring occasionally, until the spinach is wilted and soft.

Add your drained ravioli to the dish. Scatter about half the mozzarella over the top and let it start melting a little from the heat of the pasta.

Pour the spinach and sauce mixture over the ravioli and mix it gently so everything's combined. Add the rest of the jar of sauce on top and give it another gentle stir, or just spread it around with a spoon.

Add the remaining mozzarella and finish with a sprinkle of parmesan. Bake at 350°F until the cheese is melted, warm, and bubbly usually around 20 minutes, though I'd just keep an eye on it since ovens vary.