Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

If using ground meat, heat olive oil in a large skillet over medium-high heat. Add ground beef or sausage and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add chopped onion and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.

Pour in the marinara sauce and Italian seasoning into the skillet with the meat (or directly into the skillet if not using meat). Stir well and season with salt and pepper to taste. Bring to a gentle simmer, then remove from heat.

Spread about 1 cup of the sauce mixture evenly on the bottom of the prepared baking dish. Arrange half of the frozen ravioli in a single layer over the sauce. If using ricotta cheese, dollop half of it evenly over the ravioli layer. Sprinkle with 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.

Top with another 1 cup of sauce mixture. Arrange the remaining frozen ravioli over the sauce. Dollop with the remaining ricotta cheese (if using).

Pour the remaining sauce mixture over the top, spreading it to cover all the ravioli. Sprinkle with the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.

Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden, and the ravioli are cooked through and tender.

Let the bake rest for 5-10 minutes before serving. Garnish with fresh basil or parsley, if desired.