2 cups ravioli, cooked
1  container {Organic Valley Lowfat Cottage Cheese}
1/3 cup diced green olives
1/3 cup Organic Valley Shredded Parmesan Cheese
1 tablespoon flour
1 teaspoon {Simply Organic Get Crackin’ Peppercorns}, coarse grind
1  16-ounce can tomato sauce
1 to 2 tablespoons olive oil
1  15-ounce can diced tomatoes (no salt added)

Preheat oven to 350 degrees. In a large mixing bowl, combine cottage cheese, olives, cheese, flour and Simply Organic Get Crackin'. Set aside.

In a 4-quart casserole dish pour a thin layer of tomato sauce. Stuff each ravioli with approximately 2 tablespoons of cottage cheese mix. Brush ends with olive oil and seal. Place in casserole dish and repeat until all ravioli is filled.

Pour the rest of the tomato sauce over the top of the ravioli and finish the dish by pouring the diced tomatoes over the top of the pasta. Bake 20 to 25 minutes, until pasta is done.