Here’s another great vegetarian freezer-friendly meal. Bonus points: It’s a lot easier to make than lasagne.
Ravioli Mushroom Bake
Inspired here
- 32 oz packages cheese ravioli (do not thaw if frozen)
- 2 T olive oil, plus more for coating the baking dish
- 1 lb cremini mushrooms, stems removed and sliced
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1 (24-oz) jar marinara sauce
- 8 oz fresh mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
Lightly coat 9×13-inch baking dish with olive oil; set aside. Bring a large pot of salted water to a boil. Add the ravioli and cook until al dente. Drain and set aside. Heat the oil in a large sauté pan over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until softened and lightly browned, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the marinara sauce and stir to combine. Remove from the heat and stir in the cooked ravioli. Pour half of the ravioli mixture in baking dish and spread into an even layer. Cover with half mozzarella. Pour the remaining ravioli mixture over the mozzarella. Top with the remaining mozzarella and Parmesan. Let cool completely, wrap with layer of plastic wrap then aluminum foil. Preheat oven to 400F and bake straight from freezer covered with just foil for 1 hour. Then uncover and bake 15 min more.