Baked Ravioli Casserole

I'm continuing my theme of making dinners that have no correspondence to the weather outside at the time. Who wants to think something different up when you already have a certain plan in mind? Anyway, this is a Weight Watchers Recipe I found when cleaning out my files for our move, so if you buy all fat-free ingredients, it should be really low-cal. This is very reminiscent of lasagna, but a lot less work! It seems like a good dish to take to a family in need, since other kiddos should like it too!

1 pkg. cheese ravioli (really, any flavor would work nicely)
1 head chopped cauliflower
shredded mozzarella cheese
few tbsp. freshly grated Parmesan
1 jar marinara sauce

Of course, the actual recipe called for exact measurements of all of these things. But who are we kidding? a) I didn't have time to type them out, and b) I rarely cook that way! Also, the recipe called for sauteing diced tomatoes, olive oil, garlic, and spices to make the marinara sauce. For all of you who have that kind of time, be my guest!

Pre-heat oven to 400 degrees and spray a baking dish.

In a large pot, boil ravioli and cauliflower at same time, just until ravioli floats to the top, about 2 minutes. The Pasta will continue to cook when baked. Drain and set aside.

Put it back in your large pot, and toss in the Marinara to coat.

Transfer the mixture to the prepared baking dish. Sprinkle with cheeses and bake until the mozzarella is bubbly, about 20 min. Let stand 5 min. before serving.

(I separated it into 2 sm. baking dishes before baking, and we'll have one for dinner tonight, and one will go into the freezer for another time in the future.)