Make One, Freeze One Ravioli Bakes
Save time and money by making two ravioli bakes - one for dinner tonight and one to freeze for later.
Servings - 16 servings
Ingredients
- 1 lb. bag baby carrots
- 8 oz. box white mushrooms washed
- 2 large bell peppers seeded and chopped
- 2 9 oz. bags Clover Valley frozen ravioli small or large rounds
- 12 oz. bag Clover Valley frozen meatballs
- 26 oz. jar marinara sauce
- 2 cups Clover Valley shredded mozzarella cheese
- grated Parmesan cheese optional garnish
Instructions
- Preheat oven to 350 F. Set out 1 baking dish to bake tonight and a disposable baking dish for the freezer bake.
- Chop the carrots, mushrooms, bell peppers.
- Heat the meatballs and cut in half.
- To baking dish, add 1 bag of frozen ravioli. To the disposable baking dish, add 1 bag of frozen ravioli.
- To the baking dish, add the chopped carrots, chopped bell peppers and half of the chopped mushrooms over the ravioli. To the disposable baking dish, add the halved meatballs and half of the chopped mushrooms over the ravioli.
- Pour the jar of pasta sauce over the top of both baking dishes and spread to cover the veggies and meatballs. Add 1/2 cup of hot water to the pasta jar, swirl round and pour half into each tray. This extra liquid will be soaked up by the ravioli as it bakes.
- Sprinkle the shredded cheese over the top, evenly over both baking dishes.
- Bake the one for tonight at 350 F for 30 minutes. Let cool slightly before serving with a dusting of grated Parmesan cheese.
- TO FREEZE: Cover the disposable baking dish tightly with foil, or with the accompanying lid for the baking dish and freeze up to 3 months in your fridge freezer, or 6 months in a deep freezer.
- TO BAKE the frozen ravioli bake, let it thaw in the fridge overnight. Bake covered at 350 F for 30minutes, and then uncover and bake for another 15-20 minutes. Overall bake time will depend on how thawed it was before baking.