Freezer-Friendly Baked Ziti with Creamy Ricotta

This easy baked ziti with ricotta uses just six ingredients and minimal equipment. It’s a hearty, comforting meal that freezes well for later.

If you can make spaghetti, you can make Easy Baked Ziti with Ricotta. It’s budget-friendly, feeds a crowd, and appeals to kids and adults alike.

This version is intentionally simple and flexible. Swap ziti for penne or rigatoni, use mild or hot Italian sausage, or choose your favorite jarred marinara. If you don’t have ricotta, you can bump up the mozzarella instead.

Make it in a single 13×9-inch pan or split into two 8-inch pans—perfect if you want to freeze one portion for later.

What is baked ziti?

Baked ziti is a classic oven-baked pasta casserole combining short tubular pasta, tomato sauce, and cheese. Many recipes add meat such as Italian sausage or ground beef to deepen the flavor. Ziti is a smooth, tube-shaped pasta, but penne or rigatoni work equally well.

Ingredients

You only need six ingredients for this easy baked ziti with ricotta:

• 1 lb short pasta (ziti, penne, or rigatoni; rigatoni’s ridges help sauce cling)
• 1 cup ricotta cheese (or substitute extra mozzarella)
• 2½ cups shredded mozzarella cheese
• 4 cups marinara sauce (about 1½ 24-oz jars)
• 1 lb uncooked Italian sausage (mild or hot), removed from casings
• Fresh basil for garnish

Step-by-step instructions

Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook 1 lb of pasta until al dente according to package directions. Drain and set aside.

While the pasta cooks, brown 1 lb of Italian sausage in a large skillet over medium heat, breaking it up as it cooks. Drain excess grease if needed. Stir in the marinara sauce, then gently whisk in the ricotta, leaving small pockets of creamy cheese in the sauce for texture. Add the cooked pasta and stir gently to coat.

Spread half the pasta mixture in a 9×13-inch baking dish (or divide between two 8-inch pans). Sprinkle with half of the mozzarella. Add the remaining pasta, then top with the rest of the mozzarella.

Bake uncovered for about 20 minutes, until the cheese is melted and the casserole is hot and bubbly. Let rest a few minutes, then garnish with fresh basil and serve.

How to freeze baked ziti

To freeze, assemble the casserole through the layering step (step 4) but don’t bake. Cover tightly with plastic wrap, then a layer of aluminum foil. Label with the date and freeze for up to two months.

Reheating instructions

Thaw frozen baked ziti overnight in the refrigerator. Remove the plastic wrap and replace with foil. Bake at 350°F for 30–40 minutes, removing the foil for the last 10 minutes to brown the cheese.

If baking from frozen, remove the plastic wrap, cover with foil, and bake at 350°F for 50–60 minutes, removing the foil for the final 10 minutes.

Make it ahead

Assemble the ziti as directed, cover with foil, and refrigerate for up to 2 days. When ready, bake at 350°F for 20–30 minutes, uncovering for the last 10 minutes so the top gets bubbly and golden.

Frequently Asked Questions

Serving suggestions

Serve baked ziti with garlic bread and a large leafy green salad for a complete meal. It pairs well with simple salads such as a mixed greens salad or an Italian chopped salad.

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Recipe

Easy Baked Ziti with Ricotta (Freezer Friendly)

This baked ziti uses short pasta—rigatoni, ziti, or penne will all work. Rigatoni’s ridges help hold the sauce.

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Servings: 6

Calories: 481 kcal

Ingredients

• 1 lb short pasta (ziti, penne, or rigatoni)
• 4 cups marinara sauce (about 1½ 24-oz jars)
• 1 lb uncooked Italian sausage (mild or hot), casings removed
• 2½ cups shredded mozzarella cheese
• 1 cup ricotta cheese
• Fresh basil for garnish

Instructions

1. Preheat oven to 350°F. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain.
2. Cook the sausage in a large sauté pan over medium heat, breaking it up until no longer pink. Drain excess grease.
3. Stir the marinara into the cooked sausage. Gently whisk in the ricotta, leaving some small pockets of cheese. Add the pasta and stir to combine.
4. Pour half the pasta mixture into a 9×13-inch pan (or divide between two 8-inch pans). Sprinkle with half the mozzarella. Top with remaining pasta and remaining mozzarella.
5. Bake for about 20 minutes, until cheese is melted and the casserole is bubbly. Let rest a few minutes before serving.

Notes

Freezer instructions: If freezing, assemble through step 4, then cover with plastic wrap and foil. Label and freeze. To bake from thawed, remove plastic wrap, replace foil, and bake at 350°F for 30–40 minutes, removing foil for the last 10 minutes. From frozen, bake 50–60 minutes, removing foil for the last 10 minutes. Freeze up to two months.

Nutrition (per serving)

Calories: 481 kcal • Carbohydrates: 11 g • Protein: 29 g • Fat: 36 g • Saturated Fat: 16 g • Sodium: 1664 mg

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