Heat the olive oil in a large pot over medium heat. Add the garlic, onion and mushrooms; cook, stirring often, until the onion and mushrooms are cooked, about 6 minutes.
Add the ground beef and cook, stirring to crumble, until beef is browned, 6 to 8 minutes. Drain off the fat, leaving a bit behind for flavor and moisture.
Add the crushed tomatoes, Italian seasoning, red pepper flakes, salt and pepper. Bring to a simmer over medium heat. Reduce heat to medium-low to maintain a gentle simmer, and cook for 10 to 15 minutes, stirring occasionally. Remove from the heat.
Preheat the oven to 375.
Bring a large pot of water to a boil and season well with salt. Cook the ravioli according to package directions and then drain.
Toss cooked ravioli with 2 cups of the meat sauce in a large bowl. Spread 1 cup of the sauce in the bottom of a 9-by-13-inch casserole dish that has been sprayed with non-stick spray. Arrange half of the ravioli in the dish, overlapping slightly. Spoon half of the remaining meat sauce over the top of the ravioli. Top with 2 cups of the mozzarella and 1/4 cup of the parmesan cheese. Sprinkle with the basil and parsley. Arrange the remaining half of the ravioli on top of the cheese layer, overlapping slightly. Top with remaining meat sauce, 1 cup mozzarella and 1/4 cup Parmesan cheese.
Bake in the preheated oven for 20 to 25 minutes or until bubbly. Let stand for 10 minutes before serving.
