I want to freeze a ravioli casserole ( packaged frozen ravioli, meat sauce and cheese) to be baked at a later date. I am going to be baking it --- not reheating it. Do I cook the ravioli first or just put the frozen pieces in the casserole dish straight from the bag? It seems counter productive to cook the frozen pasta and then refreeze it, but when I freeze a spaghetti casserole, I cook the pasta first. A real conundrum or just over thinking?