Preheat the oven to 375°F. Grease a 9 x 13-inch casserole dish.
Bring a large pot of salted water to a boil. Cook the ravioli for 1 minute, then drain and rinse the pasta; reserve.
In a large bowl combine the marinara, 3 cups of the mozzarella, ricotta, Parmigiano Reggiano, basil, oregano, salt, and pepper. Add the drained pasta and pour the mixture into the casserole dish. Top with the remaining 1/2 cup mozzarella and bake until bubbly, 40-45 minutes.
If desired, turn the oven up to broil and broil the dish for 1 minute to brown the top.
Garnish with additional basil.