Save The rain was coming down hard last Tuesday when my oldest called at 5 PM, completely exhausted, asking if I could just please bring something she could eat and forget about tomorrow. That's when this baked ziti recipe earned its permanent spot in my freezer rotation. There's something almost sacred about having a hearty, homemade meal ready to comfort someone on their worst days.
Last winter, my neighbor Sarah had just returned home with her newborn, and I dropped off a frozen ziti on her porch. She texted me three days later saying that first night, between feedings and crying and sheer joy, having something homemade to just pop in the oven made her feel like she might actually survive this parenting thing. Sometimes dinner isn't just dinner.
Ingredients
- 1 pound ziti or penne pasta: The ridges catch sauce beautifully, and penne's a perfect backup if ziti is hiding at the grocery store
- 2 tablespoons olive oil: Use a good quality one here since you're sautéing aromatics that build the sauce foundation
- 1 medium onion, finely chopped: Don't rush this step, the sweetness from properly softened onions makes all the difference
- 3 garlic cloves, minced: Fresh garlic only, never the jarred stuff which can taste metallic and sharp
- 1 pound Italian sausage or ground beef (optional): The sausage adds so much depth but it's still incredibly satisfying without meat
- 1 teaspoon dried oregano and basil: Rub these between your fingers before adding to wake up their essential oils
- 1/2 teaspoon crushed red pepper flakes: Even if you think you don't like heat, this tiny amount just makes everything taste more alive
- 1 (28-ounce) can crushed tomatoes: San Marzano variety is worth the extra dollar for that authentic Italian sweetness
- 1 (15-ounce) can tomato sauce: This creates that perfect consistency, not too thick and not too thin
- 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar: The sugar is the secret weapon that cuts any canned tomato acidity
- 1 1/2 cups ricotta cheese: Whole milk ricotta makes the creamiest layer, but part skim works if you're watching things
- 1 large egg: This binds the ricotta mixture so it doesn't turn into a watery mess while baking
- 1/2 cup grated Parmesan cheese: Freshly grated adds a salty kick that the pre-grated stuff just can't deliver
- 2 cups shredded mozzarella, divided: Low moisture mozzarella is best here so you don't end up with a soupy situation
Instructions
- Get everything ready before you start:
- Preheat your oven to 375°F and grab a 9x13 inch baking dish, choosing freezer safe if you're planning to stash one for later.
- Cook the pasta just right:
- Boil the ziti for two minutes less than the package directions since it'll finish cooking in the oven, then drain it and toss with olive oil.
- Build the flavor foundation:
- Heat olive oil in a large skillet over medium heat, cooking the onion until soft about four minutes before stirring in garlic for one more minute.
- Add your protein if using:
- Cook sausage or ground beef until browned, breaking it up with your spoon, then drain any excess fat before moving on.
- Create the sauce:
- Stir in oregano, basil, red pepper flakes, both cans of tomatoes, salt, pepper and sugar, letting everything simmer for ten minutes while stirring occasionally.
- Mix the cheesy layer:
- Combine ricotta, egg, Parmesan and one cup of mozzarella in a bowl until smooth, and don't worry if it looks a little thick.
- Assemble like a pro:
- Spread one cup of sauce on the bottom, then layer half the pasta, half the ricotta mixture, half the remaining sauce, then repeat everything and top with the last cup of mozzarella.
- Freeze or bake now:
- Let it cool completely before wrapping tightly if freezing, or bake right away at 375°F covered for thirty minutes then uncovered for fifteen more minutes.
- From frozen to table:
- Bake frozen ziti covered for sixty to seventy five minutes, uncover for twenty to twenty five more minutes until bubbly and golden.
- The patience pay off:
- Let the dish rest ten minutes before serving so the sauce has time to settle and you get those perfect cheesy strings when you scoop.
Save My daughter now keeps a frozen ziti in her own freezer for those days when life gets overwhelming, and every time she pulls it out she texts me a picture. The recipe has traveled to three different states and been shared with at least a dozen new moms, exhausted coworkers, and friends going through rough patches. Food is love, sometimes frozen.
Make It Your Own
The beauty of this dish lies in how forgiving it is to substitutions and additions. I've made it with sautéed spinach stirred into the sauce during those weeks when I was determined to get more vegetables into everyone. Sometimes I add mushrooms that have been cooked down until golden and nutty.
Freezing Like A Pro
Let the dish cool completely before wrapping or you'll end up with ice crystals that mess up the texture. I use heavy duty foil and write the baking instructions right on top with permanent marker so I don't have to hunt down the recipe later.
Serving Suggestions
A simple green salad with vinaigrette cuts through the richness perfectly. Garlic bread is obvious but necessary, and I like to put out extra red pepper flakes for the heat lovers. This is the kind of food that brings people back for seconds and thirds.
- Cottage cheese works in a pinch if ricotta feels too expensive or you can't find it
- Let it sit longer than you think before serving, the sauce needs that time to thicken up
- Double the cheese on top if you're feeding teenagers or want that impressive golden crust
Save There's something deeply satisfying about pulling a homemade meal out of the freezer on a chaotic Tuesday. This recipe has saved more weeknights than I can count, and I hope it brings that same comfort to your kitchen too.
Recipe FAQ
- → Can I freeze baked ziti before or after baking?
You can freeze assembled unbaked ziti for up to 3 months. When ready to serve, bake covered at 375°F for 60-75 minutes, then uncover for 20-25 minutes until bubbly and golden.
- → What pasta works best for this dish?
Ziti is traditional, but penne, rigatoni, or most tubular pasta shapes work well. The ridges and hollows capture sauce and cheese effectively throughout the baking process.
- → How do I prevent pasta from becoming mushy when baking from frozen?
Cook the pasta 2 minutes less than package instructions until just barely al dente. This ensures proper texture after the extended baking time required when cooking from frozen.
- → Can I make this vegetarian?
Absolutely. Simply omit the Italian sausage or ground beef. The combination of herbs, garlic, and three cheeses creates plenty of flavor and protein without meat.
- → What sides pair well with baked ziti?
A crisp green salad with vinaigrette balances the richness. Garlic bread, roasted vegetables like broccoli or zucchini, or a simple antipasto platter also complement this hearty pasta bake perfectly.
- → How long should it rest before serving?
Let the baked ziti stand for 10 minutes before serving. This resting period allows the cheese and sauce to set slightly, making it easier to serve neat portions.