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Freezer-Friendly Baked Ziti

I love baked pasta dishes because they feed a crowd and are super comforting. I also love that they can be made in advance and frozen for another day. This is my go-to freezer pasta; it comes together quickly, freezes well and can be cooked from frozen, so even on the busiest days I can still have a yummy home-cooked meal.
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Cook Time 25 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 5176.5 kcal

Equipment

  • 1 9x13-inch Freezer-Friendly Baking Dish
  • 1 Large Pot For boiling pasta
  • 2 Mixing Bowls For cheese and ricotta mixtures
  • 1 Whisk For breaking up egg yolk
  • 1 Box Grater or Microplane For garlic and Parmesan

Ingredients
  

Main

  • Nonstick cooking spray for the baking dish
  • Kosher salt and freshly ground black pepper
  • 1 pound ziti noodles
  • 2 cups freshly grated provolone piccante
  • 1 cup freshly grated low-moisture mozzarella
  • 1 large egg
  • 15 ounces ricotta
  • One 10-ounce package frozen spinach thawed and thoroughly drained
  • 2 tablespoons chopped fresh basil
  • 3 cloves garlic grated
  • One 32-ounce jar tomato sauce
  • 2 teaspoons Calabrian chile paste
  • 1/2 cup freshly grated Parmesan

Instructions
 

  • Preheat the oven to 425 degrees F. Spray a 9-by-13-inch freezer-friendly baking dish with nonstick cooking spray and set aside.
  • Bring a large pot of salted water to a boil. Cook the pasta 2 minutes short of al dente and reserve 1/2 cup pasta water before draining.
  • Add the provolone and mozzarella to a bowl and toss evenly to combine. Set aside until ready to assemble. Crack the egg in a bowl and whisk to break up the yolk. Add the ricotta, spinach, basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the bowl with the egg and mix evenly to combine. Set aside.
  • Transfer the drained pasta back to the pot and add the reserved pasta water along with the tomato sauce, Calabrian chile paste and 1/4 cup Parmesan. Toss to evenly coat the noodles in the sauce. (The noodles may seem a little liquidy, but this prevents the ziti from becoming dry during baking; they will absorb most of the liquid.)
  • Layer half of the pasta in the bottom of the prepared baking dish. Dollop half of the ricotta mixture over the pasta. Top the ricotta with half of the mozzarella/provolone blend. Top the cheese with remaining pasta and dollop the remaining ricotta mixture on top. Top with remaining mozzarella/provolone blend and the remaining 1/4 cup Parmesan.
  • If baking right away: Transfer to the oven and cook until the sauce is bubbling and the cheese is melted and slightly browned in places, 25 to 30 minutes. Let stand for 5 minutes before serving.
  • If freezing: Let the dish cool completely, then cover with a double layer of foil to prevent freezer burn. The ziti can be kept in the freezer for up to 3 months. To cook from frozen, place the covered ziti in a 350 degree F oven and cook for 45 minutes to 1 hour. Remove the foil and cook until bubbling and the cheese is melted and slightly browned in places, an additional 15 to 20 minutes.

Notes

1. Cooking the ziti 2 minutes shy of al dente is crucial; the pasta will finish cooking in the oven and absorb the delicious sauce without becoming mushy.2. Thoroughly draining the thawed spinach is paramount to prevent a watery baked ziti, which could dilute flavors and impact texture. Squeeze out as much liquid as possible.3. The reserved pasta water and the initial 'liquidity' of the sauce are intentional; they prevent the ziti from drying out during baking, especially important if you plan to freeze and reheat.4. The combination of provolone piccante and low-moisture mozzarella offers a robust flavor profile and an excellent melt. For an extra layer of flavor, consider browning some Italian sausage or ground beef to mix with the tomato sauce. If serving immediately, a fresh basil garnish adds vibrant color and aroma.