March 15, 2012

Freezer Food

Happy Friday Eve everybody! 

The recipe for today's post is one of my favorites, mainly because it is a shortcut/fakeout meal all in one. Not only is this dish quick and easy, but it's also meatless and can be filled with any and as many veggies your heart desires.


I just used onions, mushrooms and broccoli in this version, but the veggie possibilities are limitless. 

Here are a few ideas for pasta mix-ins that would taste great (sauteed first and then added to the sauce): onions, broccoli, mushrooms, zucchini, squash, spinach, or red and green peppers.



These frozen bags of goodness are perfect to have on hand for quick dinners anytime you need them.  Having a jar of spaghetti sauce on hand in the pantry is the final step to weeknight dinner perfection!


Veggie Cheese Ravioli

Print this recipe!

  • 1 bag frozen Light Cheese Ravioli 
  • 1 1/2 C frozen broccoli florets (I use baby florets)
  • 1 large jar spaghetti sauce
  • 1 container portobello mushrooms, chopped
  • 1/2 onion, diced
  • 2 cloves garlic
  • 1 1/2 C reduced fat mozzarella cheese
  • 3 T pesto (store bought or homemade)
  • S&P
Saute onion and mushrooms with S&P in a tablespoon of olive oil for about 8-10 minutes over medium-low heat.  Add the frozen broccoli florets and garlic.  Cook for another 5-7 minutes or until thawed.



While the sauce is warming, cook the ravioli according to package directions. 

Prepare the baking dish by putting a layer of spaghetti sauce on the bottom to prevent sticking.  Once the ravioli is done, drain in a colander or transfer using a strainer to the baking dish. 


Cover with desired amount of sauce and save the leftover sauce (if any) for a later date (can be frozen).  <-- I do this often and love to have sauce ready to eat, or use as pizza sauce at a moments notice.

Top with cheese and pesto.  Bake at 350 degrees for 30 minutes.  Let cool for 5 minutes before serving.


This dish would be great served with a side salad and crusty bread.  Yum!

No comments:

Post a Comment