Save to Pins The best lasagna I ever made was completely by accident. I had planned to make ziti but grabbed the wrong noodles at the store, and somehow my little mistake became the dish my family now requests for every birthday and celebration.
Last winter my sister called me in tears after her third consecutive day of takeout. I brought over a frozen ziti I had tucked away, and we ate it standing in her kitchen while she laughed about how good real food actually tastes. Now she keeps two in her freezer at all times.
Ingredients
- 1 pound ziti or penne pasta: Undercook it slightly by about two minutes because it will continue cooking in the oven
- 2 tablespoons olive oil: Toss the drained pasta with a splash of oil to prevent sticking while you make the sauce
- 1 medium onion, finely chopped: The onion should almost disappear into the sauce so picky eaters wont notice
- 3 garlic cloves, minced: Add the garlic only after the onion has softened to prevent burning
- 1 pound Italian sausage or ground beef: This is completely optional but adds such depth of flavor
- 1 teaspoon dried oregano and basil: Dried herbs work beautifully here and distribute evenly throughout
- 1/2 teaspoon crushed red pepper flakes: Just enough warmth to make people ask whats in it
- 1 (28-ounce) can crushed tomatoes and 1 (15-ounce) can tomato sauce: This combination gives you texture plus sauciness
- 1 teaspoon salt and 1/2 teaspoon black pepper: Season the sauce generously because pasta absorbs salt
- 1 teaspoon sugar: The secret to cutting the acidity of canned tomatoes
- 1 1/2 cups ricotta cheese: Whole milk ricotta makes the creamiest layer
- 1 large egg: This prevents the ricotta from separating during baking
- 1/2 cup grated Parmesan cheese: Adds a salty umami punch to the cheese layer
- 2 cups shredded mozzarella cheese, divided: Use part-skim to avoid an overly greasy top
Instructions
- Get your oven ready:
- Preheat to 375°F and grab a 9x13-inch baking dish that can go from freezer to oven
- Cook the pasta just right:
- Boil the ziti for about two minutes less than the package says, then drain and toss with olive oil
- Build your sauce base:
- Sauté the onion in olive oil until soft, about 4 minutes, then add garlic for just 1 minute more
- Add meat if you want:
- Cook sausage or beef until browned, breaking it up, and drain any excess fat
- Create the sauce:
- Stir in oregano, basil, red pepper flakes, both cans of tomatoes, salt, pepper, and sugar, then simmer for 10 minutes
- Make the cheese layer:
- Mix ricotta, egg, Parmesan, and 1 cup mozzarella until completely smooth
- Layer it all up:
- Start with sauce, then pasta, ricotta mixture, more sauce, repeat, and end with the remaining mozzarella
- Freeze for later:
- Cool completely, cover tightly with foil, label with the date, and freeze for up to 3 months
- Bake from frozen:
- Cover and bake at 375°F for 60-75 minutes, uncover and bake 20-25 minutes more until bubbly and golden
- Let it rest:
- Wait 10 minutes before serving so the sauce has time to set and the layers hold together
Save to Pins My neighbor texted me at midnight once to say she had just eaten my ziti cold from the container with a fork and it was still the best thing shes had all week. Sometimes the simplest food makes the biggest impact.
Make It Your Own
The beauty of this recipe is how forgiving it is. I once added sautéed spinach and mushrooms when my vegetarian sister visited, and my meat-loving husband actually preferred the vegetable version. You can also swap cottage cheese for ricotta in a pinch, though the texture will be slightly different.
Freezing Wisdom
Disposable aluminum pans work beautifully for freezing because you can give away the whole dish without worrying about getting your pan back. Just wrap the entire pan in plastic wrap first, then cover with foil for extra protection against freezer burn.
Serving Suggestions
This ziti is substantial enough to stand alone but I almost always serve it with a simple green salad dressed with red wine vinegar and olive oil. Garlic bread is non-negotiable in my house.
- A crisp green salad with vinaigrette cuts through the richness
- Garlic bread toasted until golden is perfect for sauce-dipping
- A glass of red wine turns dinner into an occasion
Save to Pins There is something deeply satisfying about pulling a bubbling pan of ziti from the oven and knowing that dinner is taken care of. It is the kind of food that brings people to the table and keeps them there long after the plates are empty.
Frequently Asked Questions
- → How long can you freeze baked ziti?
Properly wrapped and stored in an airtight container, baked ziti freezes well for up to 3 months without losing quality or flavor.
- → Do I cook the ziti before assembling?
Yes, cook the pasta until just barely al dente, about 2 minutes less than package instructions. This prevents mushy texture during baking.
- → Can baked ziti be made vegetarian?
Absolutely. Simply omit the Italian sausage or ground beef. The hearty tomato sauce and three-cheese combination provides plenty of flavor and protein.
- → How do you reheat frozen baked ziti?
Bake directly from frozen at 375°F covered for 60-75 minutes, then uncovered for 20-25 minutes until bubbly and golden. Let rest 10 minutes before serving.
- → What cheese works best in baked ziti?
Ricotta provides creaminess, mozzarella delivers the classic stretch, and Parmesan adds salty depth. This trio creates the perfect balance of flavors and textures.
- → Can I add vegetables to baked ziti?
Sautéed spinach, zucchini, or mushrooms mix beautifully into the sauce. Add them during step 5 for extra nutrition and texture without overpowering the dish.