Yes, that's true, but it's worth pointing out that Stouffer's has an army of really well-compensated food scientists, a huge palette of food stabilizing additives and specialized commercial food processing equipment that Joe Consumer doesn't have at his disposal.
I agree that the home-frozen product can be considered "usable" but it would still be better frozen without the dairy components.
When I make casseroles with those ingredients, they freeze just fine. The ricotta may release a bit more liquid with freezing but not so much as I've ever noticed. I tend to beat an egg into ricotta for this sort of thing, so it may assist in stabilizing. I think you're good doing it with or without eggs.
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I agree that the home-frozen product can be considered "usable" but it would still be better frozen without the dairy components.