This quick and easy dish will help you get dinner on the table in a matter of minutes! Plus, you will love how versatile it is and the fact that it’s freezer friendly!
A few months leading up to the Emily’s birth, I started compiling a list of freezer meals I wanted to make and have on hand once she was born. I knew things would be very hectic and being the type-A planner that I am, wanted to be 110% prepared! I came across this recipe from Amy Lynn on Tasty Kitchen and knew it was just the type of dish I was looking for. It’s quick and easy to make, allows itself to be modified in a million in one ways and comes out perfect after being frozen.
Being the veggie-lover that I am, I modified the original recipe to add lots of spinach – Yum! However, if you don’t like spinach or have picky eaters who just want sauce and cheese, you can change it very easily. I’ve made this meal a countless number of times since Emily arrived and whenever I knew we’re going to have a busy week and in need of some quick dinners, this is one of my go-to meals!
I hope this meal helps you get dinner on the table for when you have a busy week and dinner is the last thing you want to worry about!
- 1 (25 oz) package frozen ravioli (any flavor, I used cheese)
- ½ (10 oz) package frozen spinach, defrosted and drained
- 3 cups pasta sauce (almost one 26 oz. container)
- 1 cup mozzarella cheese, shredded
- 2 tsp. Italian seasoning
- Pre-heat the oven to 400 degrees. If you're freezing this meal and not making it right away, skip this step
- Spray a 9x13 pan with cooking spray
- Spread about ½ cup of sauce on the bottom of the pan and layer ½ of the ravioli over it
- Spread half of the remaining sauce on top of the ravioli.
- Pinch off pieces of the spinach and arrange on top of the ravioli
- Sprinkle on ½ cup of cheese and the Italian seasoning
- Layer on the remaining ravioli, sauce and cheese and cover with aluminum foil
- If making right away, bake for 30 minutes covered and then 15 minutes uncovered. If freezing, I double up on the aluminum foil and then wrap in plastic wrap. When ready to use, I defrost the casserole overnight in the refrigerator and then bake the next evening, as directed above.