Save It My downstairs neighbor used to knock on my door every Sunday with a foil-wrapped pan of baked ziti, still warm from her oven. She never said much, just smiled and handed it over like it was the most natural thing in the world. After she moved away, I tried recreating it from memory, and what I ended up with was this freezer-friendly version that I now make in doubles. One pan goes straight into the oven, the other into the freezer for nights when I need that same quiet comfort she used to deliver.
I made this for a potluck once and forgot to label it, so nobody knew it had been frozen three weeks earlier. Someone asked if Id been cooking all day. I just smiled and let them think that. The truth is, I assembled it during a quiet Saturday morning when I had coffee in one hand and a wooden spoon in the other, layering pasta and cheese while the kitchen smelled like simmering tomatoes and garlic.
Ingredients
- Ziti or penne pasta: I undercook mine by two full minutes because it will keep cooking in the oven, and nobody wants mushy pasta.
- Olive oil: A little tossed with the drained pasta stops it from clumping into a solid mass while you finish the sauce.
- Onion and garlic: These build the base flavor, and I learned to cook the onion until its truly soft or youll bite into sharp little pieces later.
- Italian sausage or ground beef: Optional, but it adds a heartiness that turns this into a full meal without sides.
- Dried oregano and basil: I keep these next to my stove because they show up in almost everything I make with tomatoes.
- Crushed red pepper flakes: Just a pinch gives the sauce a gentle warmth without making it spicy.
- Crushed tomatoes and tomato sauce: The crushed tomatoes give texture, the sauce makes it smooth, together they coat every piece of pasta.
- Salt, pepper, and sugar: The sugar is not optional, it cuts the acidity and makes the sauce taste like it simmered all day.
- Ricotta cheese: This is what makes it creamy inside, not just cheesy on top.
- Egg: Binds the ricotta mixture so it doesnt just melt away into the sauce.
- Parmesan cheese: Adds a salty, nutty depth that mozzarella alone cant give you.
- Mozzarella cheese: I divide it between the layers and the top so every bite has that melted cheese pull.
Instructions
- Preheat and prep your dish:
- Set your oven to 375°F and grab a 9x13-inch baking dish. If youre freezing it, use a disposable aluminum pan or one you dont mind losing to the freezer for a while.
- Cook the pasta short:
- Boil the ziti in salted water until its just barely al dente, about two minutes less than the package says. Drain it, toss with a little olive oil, and set it aside while you make the sauce.
- Build the sauce base:
- Heat olive oil in a large skillet, add the chopped onion, and cook until it softens and turns translucent, about four minutes. Stir in the minced garlic and let it cook for just one minute until it smells amazing.
- Brown the meat if using:
- Add the sausage or ground beef and break it up with your spoon as it cooks. Once its browned and cooked through, drain off any extra fat so the sauce doesnt get greasy.
- Simmer the tomato sauce:
- Stir in the oregano, basil, red pepper flakes, crushed tomatoes, tomato sauce, salt, pepper, and sugar. Let it simmer for ten minutes, stirring now and then, until it thickens slightly and the flavors come together.
- Mix the ricotta filling:
- In a bowl, combine the ricotta, egg, Parmesan, and one cup of the mozzarella. Stir until its smooth and creamy, this is the layer that makes the whole dish feel indulgent.
- Assemble in layers:
- Spread one cup of sauce on the bottom of your baking dish. Add half the pasta, then half the ricotta mixture, then half the remaining sauce. Repeat the layers and top with the last cup of mozzarella.
- Freeze or bake:
- If freezing, let it cool completely, cover tightly with foil, label it with the date, and freeze for up to three months. If baking fresh, cover with foil and bake for 30 minutes, then uncover and bake 15 more until bubbly and golden.
- Bake from frozen:
- Preheat your oven to 375°F, bake covered for 60 to 75 minutes, then uncover and bake another 20 to 25 minutes until the cheese is golden and bubbling at the edges. Let it stand for ten minutes before serving so it doesnt fall apart when you scoop it.
Save It The first time I pulled one of these from the freezer on a random Tuesday, my kid looked at me like I had magic powers. We ate it at the kitchen counter with paper towels instead of napkins, and it tasted exactly like the kind of dinner you plan for. Now I keep one in the freezer at all times, just in case.
How to Store and Reheat
Once baked, leftovers keep in the fridge for up to four days in an airtight container. I reheat individual portions in the microwave covered with a damp paper towel to keep them from drying out. If youre reheating a whole pan, cover it with foil and warm it in a 350°F oven for about 20 minutes. The frozen unbaked version lasts up to three months, and you can bake it straight from the freezer without thawing, just add extra time.
Ways to Make It Your Own
Ive stirred sautéed spinach into the ricotta mixture when I wanted to feel virtuous, and Ive added sliced mushrooms and zucchini to the sauce when I had them sitting in the fridge. You can swap cottage cheese for ricotta if thats what you have, it works surprisingly well. If you like heat, double the red pepper flakes or add a few shakes of hot sauce to the sauce. I once made it with crumbled turkey sausage instead of beef and nobody noticed the difference.
What to Serve Alongside
This is rich enough to stand alone, but I usually serve it with a simple green salad dressed in lemon and olive oil to cut through the cheese. Garlic bread is the obvious choice, and Ive never regretted making it. Sometimes I roast broccoli or green beans on the side, something green and crisp to balance all the creamy, saucy pasta.
- A Caesar salad with crunchy romaine and shaved Parmesan is my go-to.
- Crusty Italian bread for mopping up the extra sauce on your plate.
- A glass of red wine if its that kind of night, or sparkling water with lemon if its not.
Save It Theres something quietly satisfying about opening your freezer and seeing a pan of this waiting for you. It feels like a gift you gave to your future self, and every time I pull one out, Im grateful I took the time to make it.
Common Questions About Recipes
- → Can I assemble this dish and freeze it unbaked?
Yes, that's the main advantage of this dish. Assemble it completely in a freezer-safe 9x13-inch baking dish, let it cool, cover tightly with foil, label it, and freeze for up to three months.
- → How long does it take to bake from frozen?
Bake covered at 375°F for 60–75 minutes, then uncover and bake an additional 20–25 minutes until bubbly and golden on top.
- → What if I want to bake it fresh without freezing?
You can bake it immediately after assembly. Reduce the covered baking time to 30 minutes, then uncover and bake for 15 minutes more until bubbly and the cheese is melted.
- → Can I add vegetables to this dish?
Absolutely. Sauté spinach, zucchini, or mushrooms and stir them into the tomato sauce before layering. This adds nutrition and flavor without changing the cooking time significantly.
- → What cheese can I substitute for ricotta?
Cottage cheese works well as a one-to-one substitute. It provides similar creaminess and binds the layers together just like ricotta does.
- → Is this dish vegetarian?
Yes, the base is vegetarian. The Italian sausage or ground beef is optional, so you can omit it entirely or use plant-based meat alternatives if preferred.