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Easy Cheesy Baked Ziti Casserole Recipe Perfect for Freezer to Oven Meals

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A comforting and easy baked ziti casserole that can be prepared quickly, freezes well, and bakes directly from frozen without losing flavor or texture. Perfect for busy weeknights or meal prepping.

Ingredients

Scale
  • 1 pound (450g) uncooked ziti pasta (substitute penne if needed)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 pound (450g) ground Italian sausage or ground beef (optional)
  • 28 ounces (800g) crushed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons Italian seasoning (or mix of dried basil, oregano, and thyme)
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 15 ounces (425g) ricotta cheese, whole milk recommended
  • 3 cups (about 12 ounces/340g) shredded mozzarella cheese
  • 1 cup (100g) grated Parmesan cheese
  • A handful of fresh basil, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450g) of ziti and cook until just shy of al dente, about 8 minutes. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté until translucent, about 4 minutes. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Add 1 pound (450g) ground Italian sausage or beef. Break it up with a spoon, cooking until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
  4. Stir in 28 ounces (800g) crushed tomatoes, 2 tablespoons tomato paste, 1 ½ teaspoons Italian seasoning, ¼ teaspoon red pepper flakes (optional), and salt and pepper to taste. Simmer on low for 15 minutes, stirring occasionally to thicken and develop flavor.
  5. In a large bowl, combine 15 ounces (425g) ricotta cheese, 1 cup (100g) grated Parmesan, and 1 ½ cups (6 ounces/170g) shredded mozzarella. Add a handful of chopped fresh basil if using.
  6. Pour the sauce into the bowl with pasta and toss gently to coat evenly.
  7. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread half the pasta mixture in the dish. Spoon dollops of the ricotta mixture evenly on top, then layer the remaining pasta. Sprinkle the remaining 1 ½ cups (6 ounces/170g) mozzarella over the top.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is bubbling and golden brown.
  9. To freeze, assemble the casserole but do not bake. Cover tightly with foil and freeze up to 3 months. When ready, bake from frozen at 375°F (190°C) for about 60-70 minutes, covered for 40 minutes, then uncovered until bubbly.

Notes

Do not overcook pasta initially; it will finish cooking in the oven. Simmer sauce longer if too watery to avoid soggy casserole. For freezing, wrap tightly with foil and plastic wrap to prevent freezer burn. Let casserole rest 5 minutes before serving. Substitute turkey sausage for leaner meat or omit meat for vegetarian. Use gluten-free pasta and ingredients for gluten-free version. Plant-based cheeses can be used for dairy-free adaptation.

Nutrition

Keywords: baked ziti, casserole, freezer meal, cheesy pasta, comfort food, easy dinner, Italian casserole

Find it online: https://sparklespoon.com/easy-cheesy-baked-ziti-casserole-recipe-perfect-for-freezer-to-oven-meals/