Save The smell of bubbling tomato sauce and melting mozzarella takes me straight back to my tiny first apartment, where the oven was too close to the refrigerator and every dinner felt like an accomplishment. My roommate and I discovered that a giant pan of baked ziti could feed us through exam week, and suddenly those stressful nights felt a little more manageable.
I once brought a frozen pan to a friends housewarming, forgotten in my car trunk until we were already two cocktails in. We popped it in the oven anyway, and something about that slow baking made the cheese turn into this incredible golden crust that had everyone hovering around the kitchen island.
Ingredients
- 1 pound ziti or penne pasta: Undercook by about 2 minutes since it absorbs sauce while baking
- 2 tablespoons olive oil: Divide between sauting aromatics and tossing cooked pasta to prevent sticking
- 1 medium onion, finely chopped: Creates the aromatic foundation for your sauce
- 3 garlic cloves, minced: Add after onions soften so they do not burn
- 1 pound Italian sausage or ground beef: Optional, but brown thoroughly and drain excess fat for best texture
- 1 teaspoon dried oregano and basil: These dried herbs develop deep flavor during the simmer
- 1/2 teaspoon crushed red pepper flakes: A subtle warmth that builds as it bakes
- 1 can crushed tomatoes and 1 can tomato sauce: The combination creates both texture and body
- 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar: Sugar balances the natural acidity of canned tomatoes
- 1 1/2 cups ricotta cheese: Whisking the egg into this prevents any grainy texture
- 1 large egg: Binds the ricotta mixture for creamy layers instead of watery ones
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth to the cheese mixture
- 2 cups shredded mozzarella, divided: Save half for the top to get that irresistible bubbly crust
Instructions
- Preheat and prep:
- Heat oven to 375F and grab a 9x13-inch baking dish, using freezer-safe if you plan to freeze one.
- Cook the pasta:
- Boil ziti for 2 minutes less than package directions, then drain and toss with a splash of olive oil.
- Build the sauce base:
- Saut onion in olive oil until soft, about 4 minutes, then stir in garlic for 1 minute more until fragrant.
- Add meat if using:
- Cook sausage or beef until browned, breaking it up with your spoon, then drain any excess fat.
- Simmer the sauce:
- Stir in oregano, basil, red pepper flakes, both cans of tomatoes, salt, pepper, and sugar, then cook 10 minutes.
- Mix the cheese layer:
- Combine ricotta, egg, Parmesan, and 1 cup mozzarella in a bowl until completely smooth.
- Assemble the layers:
- Start with sauce on the bottom, then pasta, half the ricotta, more sauce, and repeat, ending with remaining mozzarella on top.
- Bake or freeze:
- Cover and bake 30 minutes, then uncover 15 more minutes, or cool completely and freeze for up to 3 months.
Save My mother started keeping a frozen pan in her freezer for unexpected guests, and I cannot tell you how many times that simple habit saved a weekend dinner. Something about pulling a home cooked meal from the freezer makes people feel taken care of.
Making It Yours
The beauty of baked ziti lies in how well it welcomes substitutions. I have added sauted spinach, roasted red peppers, and even frozen peas directly into the sauce layer. Just make sure vegetables are cooked first so they do not release excess water.
Freezing Like A Pro
Wrap your cooled pan in plastic wrap first, then foil, and label with the date and baking instructions. Trust me, future you will appreciate not having to guess the oven temperature after a long day.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness, and garlic bread is non negotiable in my house. The cool, sharp contrast of the salad against the hot, cheesy pasta makes the meal feel complete and balanced.
- Let frozen ziti thaw overnight in the refrigerator for faster baking
- Add a layer of fresh basil leaves between the sauce and cheese for a pop of brightness
- Sprinkle extra Parmesan over the top during the last 5 minutes for a salty finish
Save There is something deeply satisfying about pulling that golden, bubbling pan from the oven and watching everyone lean in a little closer. This is the kind of food that turns a Tuesday into something worth remembering.
Kitchen Help
- → Can I bake this directly from the freezer?
Yes, simply bake covered at 375°F for 60–75 minutes, then uncover for 20–25 minutes until bubbly and golden. No thawing needed.
- → How long does it keep in the freezer?
Properly wrapped in foil and labeled, this keeps well for up to 3 months in the freezer without losing quality or flavor.
- → What vegetables can I add to boost nutrition?
Sautéed spinach, zucchini, mushrooms, or bell peppers work beautifully. Stir them into the sauce before layering for extra vitamins and texture.
- → Can I make it vegetarian?
Absolutely—simply omit the meat. The combination of ricotta, mozzarella, and Parmesan provides plenty of protein and rich, satisfying flavor.
- → What other pasta shapes work well?
Penne, rigatoni, or most short tubular pasta hold sauce beautifully. Just cook slightly under al dente since it bakes further in the oven.