Freezer Make-Ahead Baked Ziti (Printable Version)

Comforting Italian pasta bake with ziti, tomato sauce, and three cheeses. Freezes beautifully for effortless future meals.

# 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

# Directions:

01 - Preheat oven to 375°F. Select a 9x13-inch baking dish, preferably freezer-safe if planning to freeze.
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 for 1 minute. If using meat, add sausage or ground beef, breaking apart with a spoon until browned and cooked through. Drain excess fat if necessary.
04 - Stir oregano, basil, and red pepper flakes into the skillet. Add crushed tomatoes, tomato sauce, salt, pepper, and sugar. Simmer for 10 minutes, stirring occasionally. Remove from heat.
05 - In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, and 1 cup mozzarella. Mix until smooth and uniform.
06 - Spread 1 cup tomato sauce on the baking dish bottom. Layer half the cooked pasta, then half the ricotta mixture, then half the remaining sauce. Repeat layers. Top with remaining 1 cup mozzarella cheese.
07 - Allow assembled dish to cool completely. Cover tightly with aluminum foil, label with date, and freeze for up to 3 months. Alternatively, bake immediately following baking instructions.
08 - Preheat oven to 375°F. Bake covered for 60 to 75 minutes, then uncover and continue baking for 20 to 25 minutes until bubbly and golden brown. For fresh baking, reduce covered time to 30 minutes, then uncover for 15 minutes.
09 - Allow the baked ziti to stand for 10 minutes before serving to allow flavors to settle and facilitate clean portioning.

# Expert Advice:

01 -
  • One dish feeds a crowd with minimal fuss, and you can make it weeks ahead when you actually have time to think.
  • The ricotta and mozzarella create this creamy, comforting texture that makes everyone feel like you spent hours in the kitchen when really you just planned ahead.
  • Freezing actually improves the flavors as everything melds together, so the thawed version tastes better than the fresh one.
02 -
  • Undercooking the pasta is non-negotiable—overcooked pasta becomes a mushy tragedy during the long freezing and reheating process, so resist the urge to cook it fully.
  • Cooling the assembled dish completely before freezing prevents condensation that creates ice crystals and soggy layers; patience here is truly a virtue.
  • The egg in the ricotta mixture is essential for keeping everything bound together through the freeze-thaw cycle, so don't skip it even if you're nervous about raw eggs in the filling.
03 -
  • Toss the cooked pasta with just enough olive oil to prevent sticking—too much oil makes the sauce slide right off and creates a slick, unsatisfying dish.
  • Taste the sauce before assembling and adjust seasoning aggressively; frozen dishes often taste slightly muted when they reheat, so seasonings should feel almost bold when raw.
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