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.
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.