Freezer Make-Ahead Baked Ziti
This freezer make-ahead baked ziti is the ultimate meal prep move: hearty, saucy, and designed to taste just as comforting after a long stint in the freezer. Tender pasta, rich sausage-tomato sauce, and a creamy ricotta mixture are layered together for a classic Italian-American bake that holds up beautifully over time. Once assembled, it freezes solid and reheats like a dream, giving you a bubbling, cheesy, home-cooked dinner with zero weekday effort. It’s a reliable, make-ahead staple that brings big flavor without demanding any extra time from you.
Tasty Team
Total Time
5 hr 15 min
5 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 50 min
1 hr 50 min
Total Time
5 hr 15 min
5 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 50 min
1 hr 50 min
Ingredients
for 10 servings
Ricotta Mixture:
- 16 oz whole-milk ricotta cheese
- 1 cup (4 ounces) shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large egg
- 1 garlic clove, minced
Sauce:
- 2 tablespoons olive oil, divided
- 1 lb ground sweet italian sausage
- 1 tablespoon tomato paste
- 3 garlic cloves, sliced
- 1 (28-ounce) can crushed tomato
- 1 teaspoon kosher salt
- 1 handful fresh basil
Additional Ingredients:
- 1 lb uncooked ziti
- ¼ cup grated parmesan cheese
- 3 cups (12 ounces) shredded mozzarella cheese
Preparation
- Make the ricotta mixture: Stir together the ricotta, mozzarella, Parmesan, parsley, salt, pepper, egg, and garlic in a bowl. Set aside, uncovered, in the refrigerator until ready to use.
- Make the sauce: Heat a large saucepan over medium. Add 1 tablespoon of the olive oil to the pan. Add the ground sausage, and cook, undisturbed, for 3 minutes. Break up the sausage using a wooden spoon, and cook, stirring and breaking up the meat, until the meat is browned through, about 5 minutes. Using a slotted spoon, remove the sausage from the pan, and set aside.
- Pour out the drippings from the pan. Add the remaining 1 tablespoon olive oil, and swirl to coat. Add the tomato paste and garlic; cook over medium heat, undisturbed, for 1 minute. Stir the mixture to combine, then stir in the crushed tomatoes. Bring the mixture to a simmer over medium heat.
- Add the salt, basil, and browned sausage to the sauce in the pan, and stir well to combine. Reduce the heat to medium-low, and simmer, uncovered, for 25 minutes, stirring every 5 minutes. Remove from heat, and set aside.
- Bring a large pot of salted water to a boil over high heat. Add the ziti, and cook for 5 minutes, stirring once after 2 minutes (the pasta will finish cooking in the oven). Remove from heat. Drain the pasta, and return it to the pot. Add 2 cups of the sauce to the pot, and stir well.
- Pour half of the ziti mixture into a 9 x 13-inch glass baking dish. Top it with half of the remaining sauce. Add one-third of the ricotta mixture, and stir to combine using a spoon. Top this layer with half of the Parmesan and mozzarella cheeses.
- Pour the remaining ziti mixture on top. Top with the remaining sauce and one-third of the ricotta mixture. Using a spoon, stir together this layer of pasta, sauce, and ricotta (leaving the layer below intact). Top with the remaining Parmesan and mozzarella. Dollop the remaining one-third ricotta mixture on top.
- Wrap the baking dish tightly in plastic wrap, then wrap in aluminum foil. Let cool at room temperature for 1 hour. Transfer to the refrigerator, and let cool completely, about 2 hours. Transfer to the freezer.
- When ready to cook, transfer the baking from the freezer to the refrigerator, and let it thaw for 24 hours.
- Preheat the oven to 375°F (190°C). Remove and discard the plastic wrap from the baking dish. Cover the baking dish with aluminum foil. Bake in the oven, covered, for 35 minutes. Remove the aluminum foil, and bake for about 15 minutes, or until the cheese is melted and the edges are bubbly.
- Enjoy!
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