Try this Freezer Friendly Baked Ziti recipe, or contribute your own.
- 2 eggs
- 1 can diced tomatoes
- 1/2 onion diced
- 2 cloves garlic minced or pressed
- 1 tbsp italian seasoning
- 1/2 cup shredded parmesan cheese
- 1 tbsp dried parsley
- !for the sauce:
- 1 lb. italian ground sausage
- 8 oz. sliced cremini mushrooms
- 24 jar traditional spaghetti sauce
- 1 lb. ziti noodles cooked al dente according to package instructions
- !for the cheese mixture:
- 15 oz. ricotta cheese
- 1/2 tsp salt 1/4 tsp black pepper
- 16 oz. shredded mozzarella cheese
- Carbohydrate 40.6569533408937 g
- Cholesterol 38.6 mg
- Fat 14.387386667489 g
- Fiber 6.82233354176064 g
- Protein 28.7156000015578 g
- Saturated Fat 8.58246166697054 g
- Serving Size 1 1 recipe (1655g)
- Sodium 967.159666682887 mg
- Sugar 33.8346197991331 g
- Trans Fat 0.656716666785476 g
- Calories 390 calories
Step-by-step
- Brown and crumble the sausage in a large skillet or dutch oven over medium high heat and add the onions and garlic, cooking until tender. Stir in the mushrooms and cook until softened.
- Add in the sauce, tomatoes and Italian seasoning. Bring to a gentle boil, reduce heat and simmer for 10 minutes, stirring occasionally. If your pan is big enough add the pasta to the sauce and stir to coat. If needed, transfer sauce and pasta to a larger bowl to stir together.
- Combine the ricotta, parmesan, eggs, parsley, salt and pepper in a small dish.
- Lightly coat a 9x13" casserole dish with non-stick spray. Layer half of the pasta mixture on the bottom of the casserole dish. Top with the cheese mixture and spread to an even layer. Sprinkle half of the shredded mozzarella cheese on top. Spread the remaining noodles and sauce over that, followed by the remaining mozzarella cheese.
- Cover with foil and bake in a preheated 350 degree oven for 25 minutes, then remove foil and continue baking for an additional 15 to 20 minutes, or until center is bubbly. Enjoy!
- Let cool to room temperature then cover with an airtight lid. If no lid is available, cover with plastic wrap and then a double layer of tin foil. Freeze.
- Take casserole out of freezer and remove lid or any plastic wrap. Cover with foil. Bake in 350 degree preheated oven for 1 hour, remove foil and continue baking for an additional 10 to 15 minutes, or until center is bubbly. Enjoy!
Will this casserole hold its structure after a month in the frost? Large-batch pasta bakes offer unmatched economy when managed with proper technique. Cooking the ziti strictly al dente prevents the starch cells from rupturing during the secondary heat exposure inside the oven. Cremini mushrooms release significant moisture during browning, so drain excess liquid from the skillet before adding the jarred sauce to prevent a watery final texture. Layering half the shredded mozzarella inside the casserole rather than saving it entirely for the top crust creates a cohesive internal bind.
Freezing and Reheating Mechanics
Solid aluminum foil containers conduct cold efficiently in standard chest freezers. Wrapping unbaked casseroles tightly in plastic wrap followed by heavy-duty foil prevents freezer burn for up to three months. Transition frozen dishes directly to a cold 350-degree Fahrenheit oven without thawing; thawing on the counter creates a temperature danger zone where the center stays frozen while exterior noodles overcook. Keep the foil tented over the dish for the initial hour to steam the interior before uncovering it for the final 15 minutes to brown the dairy fats properly.
- Bake unbaked refrigerated ziti covered at 350 degrees Fahrenheit for 25 minutes before removing the foil.
- Check internal doneness with a digital thermometer reading 165 degrees Fahrenheit at the center.
- Substitute regular semolina pasta with lentil-based alternatives carefully, as legume noodles break down faster under extended thermal storage.
