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Wednesday, January 7, 2009

Ravioli and Cheese Bake by Katie

1 jar (16 oz) spaghetti sauce
1 can (14.5 oz) diced tomatoes, undrained
1 can (10 oz) reduced sodium beef broth
1/4 cup Zesty Italian Dressing
18 oz. cheese-filled ravioli
1 cup shredded mozzarella cheese

Combine spaghetti sauce, tomatoes, broth and dressing in freezer bag (or in a 9 x 13 pan). Add ravioli. Seal and freeze.

Serving Day:
Thaw. Pour into a 9 x 13 baking dish. Cover with foil. Bake at 375 degrees for 50 minutes or until ravioli are tender. Remove foil. Stir. Sprinkle with cheese. Let stand 5 minutes or until cheese melts. Enjoy!

*This is a Kraft recipe.


  1. If you don't enjoy this send it back, Josiah will eat it for you! Our family loves it!

  2. Our family liked this meal. No problems getting them to eat this one. Thanks for a great supper.

  3. Our family really liked this dish. Thanks for making it!

  4. I was pleasnantly surprised by how good this was. I didn't realize how kicked up the sauce was. All our kids ate with no problems and 3 had extra helpings...almost unheard of. Thanks!

  5. We liked this dish fine. Our youngest didn't love it, but he doesn't love much these days.

  6. Loved it!!!thanks for a great supper!!

  7. Our family loved this meal! The only problem was, was that there wasn't enough to feed all 6 of us seconds. Thanks for making this.

  8. Can the cheese filled ravioli's be the frozen kind? I want to try this for our next freezer meal swap.

  9. Yes, just don't let them thaw while you are assembling the dish. :)