Freezer Make-Ahead Baked Ziti (Printable)

Hearty pasta bake with ricotta and mozzarella, freezer-friendly for easy meals

# What You Need:

→ Pasta

01 - 1 pound ziti or penne pasta

→ Sauce

02 - 2 tablespoons olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 pound Italian sausage or ground beef, optional
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon crushed red pepper flakes, optional
09 - 1 (28-ounce) can crushed tomatoes
10 - 1 (15-ounce) can tomato sauce
11 - 1 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 teaspoon sugar

→ Cheese Mixture

14 - 1 1/2 cups ricotta cheese
15 - 1 large egg
16 - 1/2 cup grated Parmesan cheese
17 - 2 cups shredded mozzarella cheese, divided

# How To Make It:

01 - Preheat oven to 375°F. If freezing, use a disposable or freezer-safe 9x13-inch baking dish.
02 - Cook ziti in a large pot of salted boiling water until just barely al dente, about 2 minutes less than package instructions. Drain and toss lightly with olive oil to prevent sticking.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic and cook 1 minute more.
04 - If using meat, add sausage or ground beef to the skillet. Cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
05 - Stir in oregano, basil, red pepper flakes if using, crushed tomatoes, tomato sauce, salt, pepper, and sugar. Simmer for 10 minutes, stirring occasionally. Remove from heat.
06 - In a mixing bowl, combine ricotta, egg, Parmesan, and 1 cup mozzarella. Mix until smooth.
07 - Spread 1 cup sauce on the bottom of the baking dish. Layer half the cooked pasta, then half the ricotta mixture, then half the remaining sauce. Repeat layers. Top with remaining 1 cup mozzarella.
08 - For frozen preparation: Let cool completely, then cover tightly with foil. Label and freeze for up to 3 months. For fresh baking: Proceed to baking step.
09 - If baking from frozen: Preheat oven to 375°F. Bake covered for 60-75 minutes, then uncover and bake 20-25 minutes more until bubbly and golden. If baking fresh: Bake covered for 30 minutes, then uncover for 15 minutes.
10 - Let stand 10 minutes before serving.

# Helpful Tips:

01 -
  • Make it on Sunday, forget about it, and dinner practically cooks itself while you're dealing with everything else life throws at you.
  • It feeds a crowd without making you feel like you've spent your entire day in the kitchen.
  • That moment when the cheese gets all bubbly and golden on top is pure comfort wrapped in a dish.
02 -
  • Cooking your pasta just shy of al dente is crucial; it will firm up more in the freezer and then soften during baking, so going full al dente means mushiness.
  • Cool the entire dish before freezing—hot food in the freezer raises the internal temperature and can create ice crystals that weep when thawed.
  • Don't be tempted to skip the resting period; those 10 minutes are when the dish relaxes and the layers settle, making it infinitely easier to serve.
03 -
  • Always cool the assembled dish completely before wrapping and freezing, or moisture will accumulate and make the top layer soggy.
  • If you want to use cottage cheese instead of ricotta, drain it well in a strainer first to remove excess liquid that would water down your layers.
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