Cook once, eat twice, feel smug for a month. This baked ziti is built to double: one pan for tonight, one for the freezer — future you, on the busiest night of the month, says thanks.
Makes 2 pans (9×13) · Prep 25 min · Bake 25–30 min at 375°F
Ingredients
- 1 lb ziti or penne
- 1 lb Italian sausage (or ground beef), browned
- 1 jar (24 oz) marinara ×2 (48 oz total)
- 15 oz ricotta
- 1 egg
- ½ cup parmesan
- 3 cups shredded mozzarella
- 1 tsp Italian seasoning
- salt & pepper
Instructions
- Cook the pasta 2 min shy of the package time; drain.
- Stir the pasta with the sausage, marinara, ricotta, egg, parmesan, half the mozzarella, and seasoning.
- Split the mixture between two pans and top with the remaining mozzarella.
- Bake one now for 25–30 min until bubbly.
- Cool the other completely, wrap it tight in foil, label it, and freeze for up to 3 months. Bake frozen at 375°F, covered for 45 min, then uncovered for 15 min.
Tip: Undercook the pasta by 2 minutes, cool the pan completely before wrapping, and label it like you mean it.