Save My roommate Sarah stumbled into our apartment at 9 PM on a Tuesday, looking defeated after a brutal day at work. Without missing a beat, I pulled a frozen foil wrapped package from the freezer, and within an hour, we were curled up on the couch with steaming bowls of baked ziti and glasses of cheap red wine. She looked at me with pure relief and said this was exactly what she needed.
Last winter I hosted a Sunday supper for six people but woke up with a migraine that kept me in bed until noon. Because I had assembled this ziti two days prior, all I had to do was pop it in the oven. My friends never knew I spent the afternoon horizontal instead of in the kitchen, and the dish emerged bubbly and perfect like I had been laboring over it for hours.
Ingredients
- 1 pound ziti or penne pasta: I learned to cook it two minutes shy of al dente because it keeps softening in the oven, preventing mushy disappointment
- 2 tablespoons olive oil: Toss the drained noodles with a splash of this before layering keeps them from clumping together
- 1 medium onion, finely chopped: Take your time here, the smaller the pieces, the more evenly they distribute through the sauce
- 3 garlic cloves, minced: Fresh garlic makes such a difference, please do not use the jarred stuff
- 1 pound Italian sausage or ground beef: Optional but adds such depth, brown it thoroughly and drain the excess fat
- 1 teaspoon dried oregano and basil: Dried herbs work beautifully here because they will bloom during the long simmer
- 1 (28-ounce) can crushed tomatoes and (15-ounce) can tomato sauce: The combination gives you both texture and body
- 1 1/2 cups ricotta cheese: Whole milk ricotta makes the creamiest layer
- 1 large egg: This binds the ricotta mixture so it does not separate during baking
- 2 cups shredded mozzarella, divided: Reserve half for the top so you get that gorgeous golden cheese crust
Instructions
- Preheat and prep your baking dish:
- Crank your oven to 375 degrees F and grab a 9 by 13 inch pan, using a freezer safe one if you plan to stash some for later.
- Cook the pasta just right:
- Boil the ziti for two minutes less than the package says, then drain and toss with olive oil so the noodles do not stick together.
- Build the sauce foundation:
- Sauté the onion in olive oil for about four minutes until it softens, then add garlic for one more minute until it smells fragrant.
- Add the meat if using:
- Brown the sausage or beef completely, breaking it up with your spoon, and drain any extra fat before moving on.
- Simmer the sauce:
- Pour in the tomatoes, tomato sauce, dried herbs, red pepper flakes if you like heat, salt, pepper, and sugar, then let it bubble gently for ten minutes.
- Mix the cheesy filling:
- Combine the ricotta, egg, Parmesan, and one cup of mozzarella in a bowl until it is smooth and creamy.
- Layer it up:
- Start with sauce, then half the pasta, half the ricotta mixture, and half the remaining sauce, repeating the layers and finishing with the last cup of mozzarella on top.
- Freeze or bake:
- Cool completely if freezing, wrapping tightly, or bake right away for thirty minutes covered and fifteen minutes uncovered until bubbly.
- From frozen:
- Bake covered for about an hour, then uncover for twenty more minutes until the cheese turns golden and the sauce bubbles up the sides.
- Let it rest:
- Wait ten minutes before serving so the sauce has time to set and makes serving much easier.
Save My mom started making two of these ziti dishes every Sunday, one for dinner and one for the freezer. It became such a lifeline during those years when my kids were in every activity imaginable and getting dinner on the table felt like an Olympic sport. Now I make them just as often, sometimes giving the frozen ones to friends who need the same break she gave me.
Make It Your Own
Sautéed spinach, zucchini, or mushrooms folded into the sauce turn this into a one dish meal with hardly any extra effort. I have even added roasted red peppers from a jar when I wanted something sweeter and more colorful. The beauty is that the base recipe is so forgiving, almost any vegetable addition works beautifully.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness of the cheese and sauce. Garlic bread is non negotiable in my house because the sauce is too good to leave on the plate, and sometimes I just butter and toast whatever bread I have rather than making it fancy.
Storage Wisdom
This keeps in the fridge for four days and actually tastes better on day two or three. The freezer limit is three months before the pasta starts to suffer from freezer burn. I label everything with the date and baking instructions because I will inevitably forget the timing.
- Thaw overnight in the fridge if you remember, but baking from frozen works perfectly fine
- Individual portions freeze beautifully in containers for quick solo lunches
- Let it cool completely before freezing to prevent ice crystals from forming
Save There is something profoundly comforting about knowing a homemade meal is waiting in your freezer, ready to save you on the days that save you. This ziti has been my emergency dinner more times than I can count, and it has never let me down.
Recipe Q&A
- → Can I freeze this baked ziti before or after baking?
You can freeze it either way, but freezing unbaked is recommended for best results. Assemble the dish, let it cool completely, wrap tightly in foil, and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for about 75 minutes covered, then 20-25 minutes uncovered.
- → How long does baked ziti last in the refrigerator?
Once baked and cooled, this dish will keep in the refrigerator for 3-5 days when stored in an airtight container. The flavors often develop even better after a day or two, making it excellent for leftovers.
- → Can I make this vegetarian?
Absolutely! Simply omit the Italian sausage or ground beef. The dish is still hearty and satisfying thanks to the generous amount of cheese and pasta. You can also add vegetables like spinach, zucchini, or mushrooms to the sauce for extra nutrition and flavor.
- → What's the best way to reheat leftover baked ziti?
Reheat individual portions in the microwave for 2-3 minutes, or cover the entire dish with foil and warm in a 350°F oven for 20-30 minutes. Add a splash of water or extra sauce before reheating if it seems dry.
- → Can I substitute other pasta shapes?
While ziti is traditional, penne works perfectly as noted. Other tubular pastas like rigatoni or mostaccioli also work well. The key is choosing a shape that holds sauce and cheese in its ridges and hollows.
- → Why should I cook the pasta less than al dente?
Cooking the pasta 2 minutes shorter than package instructions prevents it from becoming mushy during baking. The pasta continues cooking in the oven as it absorbs sauce, so starting slightly underdone ensures perfect texture in the finished dish.