Freezer Make-Ahead Baked Ziti (Printable)

Hearty pasta bake with tomato sauce and three cheeses. Freezes beautifully for up to 3 months.

# 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 Steps:

01 - Preheat oven to 375°F. Select a freezer-safe 9x13-inch baking dish if planning to freeze.
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 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 more.
04 - If using Italian sausage or ground beef, add to skillet and cook, breaking apart with a spoon, until 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, stirring occasionally. Remove from heat.
06 - In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, and 1 cup mozzarella cheese. Mix until smooth and well combined.
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 cheese.
08 - Allow to cool completely, then cover tightly with aluminum foil. Label with date 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 brown. If baking fresh, reduce covered baking time to 30 minutes, then uncover for 15 minutes.
10 - Allow to stand 10 minutes before serving to set the layers and distribute heat evenly.

# Expert Tips:

01 -
  • You can make it on a calm Sunday and forget about dinner stress for weeks to come.
  • The freezer time actually lets the flavors meld together in the best possible way, making it taste homemade and thoughtful.
  • It feeds a crowd without requiring you to hover over the stove on the night you're serving it.
02 -
  • Undercooking the pasta by those 2 minutes is non-negotiable—I learned this when my first attempt turned into a mushy pile that tasted like regret.
  • The egg in the ricotta mixture is what keeps it from weeping liquid everywhere during the bake, so don't skip it thinking it won't matter.
  • Freezing actually improves this dish because the sauce has time to fully penetrate everything, making it taste more intentional than if you baked it fresh.
03 -
  • Always use a disposable aluminum baking dish if you're freezing this so you can cook it directly without thawing, saving time and one less dirty dish.
  • Spreading that first layer of sauce on the bottom prevents the pasta from sticking to the dish and makes serving feel effortless.
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