Try this Freezer Friendly Baked Ziti recipe
- 2 eggs
- 1 tbsp italian seasoning
- 2 cloves garlic minced or pressed
- 1/2 cup shredded parmesan cheese
- 1/2 onion, diced
- 1 tbsp dried parsley
- 1 lb. italian ground sausage
- 1 lb. ziti noodles cooked al dente according to package instructions
- 15 oz. ricotta cheese
- 1/2 tsp salt 1/4 tsp black pepper
- 8 oz. sliced cremini mushrooms
- 24 oz. jar traditional spaghetti sauce
- 1 (14oz) can diced tomatoes
- 16 oz. shredded mozzarella cheese
- Carbohydrate 16.8259500075604 g
- Cholesterol 38.6 mg
- Fat 13.4973000008223 g
- Fiber 0.96450000481784 g
- Protein 24.0213500015578 g
- Saturated Fat 8.44037500030387 g
- Serving Size 1 1 recipe (1198g)
- Sodium 943.64500001622 mg
- Sugar 15.8614500027425 g
- Trans Fat 0.398810000118809 g
- Calories 282 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!
Boiling the ziti noodles strictly al dente is critical because they will continue cooking as the entire casserole bakes in the oven. Standard dried pasta yields best when drained two minutes before the package minimum, ensuring the starch structure holds up to the heavy meat sauce and moisture from the ricotta. Brown the Italian ground sausage over medium-high heat to render the fat thoroughly, then drain excess grease before incorporating the onions, garlic, and sliced cremini mushrooms so the sauce remains rich without becoming watery. Combining the ricotta, parmesan, eggs, parsley, salt, and pepper in a separate small dish before assembly prevents pockets of unseasoned dairy in the finished dish. Pairing this heavy, cheese-heavy pasta requires something sharp and acidic to cut through the fat. A bitter green salad dressed simply with lemon juice and extra virgin olive oil provides the necessary contrast, while crusty sourdough bread mops up leftover tomato sauce from the plate. Dietary adjustments are straightforward; swap the wheat ziti for a sturdy brown rice or chickpea pasta at a one-to-one ratio if accommodating gluten allergies, though legume-based noodles demand even shorter boiling times to avoid mushiness. When freezing this meal for later, let the baked casserole cool completely to room temperature before sealing it tightly with plastic wrap and a double layer of tin foil to prevent freezer burn. Thaw the dish overnight in the refrigerator before baking, or cook it straight from frozen at 350 degrees Fahrenheit by adding roughly forty minutes to the covered baking time. Check the center with a digital thermometer to verify it reaches 165 degrees Fahrenheit before removing the foil for the final browning stage.
