Freezer Make-Ahead Baked Ziti (Printable Version)

Comforting pasta bake with ziti, ricotta, and mozzarella. Make ahead and freeze for easy dinners.

# 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 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:

01 - Preheat oven to 375°F. Select a 9x13-inch baking dish, preferably freezer-safe or disposable 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 instructions. 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. Add minced garlic and cook 1 minute longer.
04 - If using meat, add Italian sausage or ground beef to the skillet. Cook while breaking apart with a spoon until thoroughly browned and cooked through. Drain excess fat if necessary.
05 - Stir in 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 cheese, and 1 cup mozzarella. Mix until the texture is smooth and uniform.
07 - Spread 1 cup sauce on the bottom of the baking dish. Layer half the cooked pasta, then half the ricotta mixture, followed by half the remaining sauce. Repeat the layers. Top with the remaining 1 cup mozzarella.
08 - To freeze: Allow to cool completely, then cover tightly with aluminum foil. Label with the date and freeze for up to 3 months. To bake immediately: Bake covered at 375°F for 30 minutes, then uncover and bake 15 minutes longer until bubbly and golden.
09 - Preheat oven to 375°F. Bake covered for 60 to 75 minutes, then uncover and bake 20 to 25 minutes longer until the surface is bubbly and golden brown.
10 - Allow the baked ziti to stand for 10 minutes before serving. This resting period allows the layers to set and flavors to meld.

# Expert Tips:

01 -
  • Assemble it once, eat it multiple times—your freezer becomes your secret meal-prep weapon.
  • The ricotta layer stays creamy while the mozzarella gets those golden, slightly crispy edges that everyone fights over.
  • It feeds a crowd without making you sweat in the kitchen, whether you're cooking fresh or from frozen.
02 -
  • Cook your pasta two minutes under because it finishes cooking in the oven—I learned this by biting into soft, mushy ziti one too many times.
  • Cool the assembled dish completely before freezing or you'll create condensation under the foil that turns everything soggy when you reheat it.
  • A frozen ziti needs significantly longer in the oven than a fresh one, so don't use baking times interchangeably or you'll end up with cold insides and burnt top.
03 -
  • Use a disposable aluminum baking dish for freezing so you're not tying up cookware for weeks waiting for it to thaw.
  • The secret to perfect cheese layering is using your hands to gently spread the ricotta mixture instead of a spoon, which just tears everything up.
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