Freezer Make-Ahead Baked Ziti (Printable Version)

Comforting pasta bake with ziti, tomato sauce, ricotta, and mozzarella. Ideal for freezing and busy weeknights.

# What You'll 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 can (28 ounces) crushed tomatoes
10 - 1 can (15 ounces) 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. Select a 9x13-inch baking dish suitable for freezing if preparing ahead.
02 - Bring a large pot of salted water to boil. Add ziti and cook until just barely al dente, approximately 2 minutes less than package directions. Drain and lightly toss with olive oil to prevent adhesion.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 4 minutes. Stir in minced garlic and cook 1 minute longer.
04 - If using meat, add sausage or ground beef to the skillet. Cook while breaking apart with a spoon until browned and cooked through. Drain excess fat if necessary.
05 - Add oregano, basil, red pepper flakes if desired, crushed tomatoes, tomato sauce, salt, pepper, and sugar. Simmer for 10 minutes while stirring occasionally. Remove from heat.
06 - In a mixing bowl, combine ricotta cheese, egg, Parmesan, and 1 cup mozzarella. Mix until smooth and fully incorporated.
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 freezing: Cool completely, cover tightly with foil, label and freeze up to 3 months. For immediate baking: Bake covered at 375°F for 30 minutes, then uncovered for 15 minutes until bubbly and golden.
09 - If baking from frozen state, preheat oven to 375°F. Bake covered for 60-75 minutes, then uncover and bake 20-25 minutes more until bubbly and golden.
10 - Allow casserole to stand 10 minutes before serving to set and cool slightly.

# Expert Advice:

01 -
  • It actually tastes better after freezing because the flavors marry overnight, creating something richer than the fresh version.
  • You can assemble it in 30 minutes, then forget about it for weeks until a hungry crowd shows up unannounced.
  • The creamy ricotta layer against the tangy sauce creates this perfect textural contrast that somehow never gets old.
02 -
  • Cooking the pasta slightly undercooked is non-negotiable—it's the one mistake that ruins this dish, turning it into a mush situation nobody celebrates.
  • The sugar in the sauce isn't about making it sweet; it's a secret weapon that neutralizes tomato acidity and makes everything taste more balanced and intentional.
  • Letting the assembled dish cool completely before freezing prevents the mushy-center problem that happens when steam gets trapped in layers.
03 -
  • Toss the cooked pasta with olive oil immediately after draining so the strands stay separate and don't clump into a useless mass.
  • Use a combination of crushed tomatoes and tomato sauce rather than all of one thing—the texture variation prevents the filling from tasting like ketchup.
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