Freezer Make-Ahead Baked Ziti (Print version)

Comforting pasta bake with ziti, tomato sauce, ricotta, and mozzarella. Perfect for freezing ahead.

# 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. 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, approximately 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 softened, about 4 minutes. Stir in garlic and cook 1 minute more.
04 - If using meat, add sausage or ground beef. 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 - Let cool completely, then cover tightly with foil. Label and freeze for up to 3 months.
09 - 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, reduce covered baking time to 30 minutes, then uncover for 15 minutes.
10 - Let stand 10 minutes before serving.

# Expert Tips:

01 -
  • You can make it on a lazy Sunday and forget about weeknight stress for three whole months.
  • It actually tastes better after freezing, like the flavors have time to get to know each other.
  • One dish feeds eight people, which means leftovers or sharing with someone who needs a good meal.
  • The ricotta and mozzarella layers create this creamy, indulgent texture that feels fancy without being fussy.
02 -
  • Do not skip cooling the ziti completely before freezing, or condensation will make it watery and separate the layers.
  • Undercooking the pasta by 2 minutes is non-negotiable—it finishes cooking during baking and you'll regret mushy noodles.
  • If you're baking from frozen, don't skip the foil cover for the first stretch; it ensures even cooking without the top burning.
03 -
  • Use a disposable aluminum pan for freezing so you don't lose a favorite baking dish to the deep freeze.
  • Label your foil with the date and contents in permanent marker—your future self will thank you when you're standing in front of a mystery freezer container at midnight.
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