Add the onions and garlic and saute until they've softened about 2-3 minutes.
Add the ground beef and break it up with a wooden spoon.
Season with salt and pepper to taste.
Saute until the beef is brown, about 7-10 minutes
Add 2 cups of the marinara sauce to the pan and stir. Place the other ½ cup of sauce into the bottom of the baking dish.
Take the water and swirl it around the empty sauce jar (to get any left behind sauce) and then add that to the pan as well.
Add the Romano cheese to the pan and simmer for 6-7 minutes, stirring periodically.
While the sauce is simmering, preheat the oven to 375 degrees.
Line the raviolis up in a single layer to cover to bottom of the baking pan- the amount it takes to cover it will depend of the size of the raviolis but for me this was 4 rows of 6 ravioli.
Next spread half of the meat sauce mixture evenly on top of your ravioli.
Now make another layer with the remaining ravioli (you may have a couple left over) and spread the remaining meat sauce mixture evenly over the top of it.
Cover and bake for 30 minutes.
Remove the cover and to with an even layer of shredded mozzarella cheese.
Return the pan to the oven and bake another 10 minutes or until the cheese is melted.
Serve immediately and enjoy!
Notes
If your sauce is on the thin side (sometimes the frozen sauce I made from scratch is a bit thinned because my Vitamix works a bit too well with fresh tomatoes!) you can thicken it with a couple tablespoons of tomato paste.