This baked ziti recipe is our most popular freezer meal recipe of all time! The recipe makes two 8×8 pans, so you bake one tonight and throw the other one in the freezer for a night when you’re too busy to cook. This is the recipe we always come back to because it’s great for a busy weeknight, dropping it off to a friend with a new baby, sharing it with a neighbor recovering from surgery, or anyone who could use a little pick me up.
It was also the very first recipe we partnered with Beehive Meals to distribute as a made-for-you freezer meal (it’s called Cheesy Beefy Marinara on their menu) and it is beloved in a whole new way with it being pre-made and sent straight to your doorstep!
Looking for other pasta bakes you can stash in the freezer? Try our 20-Minute Tuscan Pasta freezer meal.
What Is Baked Ziti?
Baked ziti is a classic layered Italian-American pasta made with ziti (or sometimes penne) pasta, a meat or marinara sauce, and melted cheese. Generally, it’s made in a casserole dish and baked until bubbly. Our version uses ground beef, provolone, mozzarella, and a sour cream layer for a cheesy, hearty dinner.
Why You’ll Love This Recipe
- Makes two pans at once. Bake one tonight and freeze the other one for later.
- Simple ingredients. You only need a handful of pantry staples and cheese, no fancy ingredients.
- Freezes well. It’s an easy make-ahead meal for new parents, new neighbors, or your own family on busy nights.
- Easy to customize. Use the sauce or cheese you already have in your fridge or pantry or swap out ingredient to make it something your kids will love.
Recipe Ingredient Notes
To make this baked ziti, you’ll need:
- Ziti (or penne pasta). You’ll need 16 ounces, and cook them al dente.
- Onion. We like to use 1 yellow onion, chopped small (so our kids don’t notice it).
- Lean ground beef. One pound. You could also sub this out for ground sausage, turkey or chicken.
- Seasonings. We keep it simple with just a little pepper, garlic powder, onion powder, and minced garlic.
- Spaghetti sauce. You need about 2 (26 ounce) jars. You can also use ahomemade spaghetti sauce.
- Provolone cheese. We use sliced provolone (you’ll need about 8 slices for one layer in each pan.
- Sour cream. This helps keep the ziti nice a creamy (because there’s no ricotta in this recipe!).
- Mozzarella. About 2 cups of shredded mozzarella that will golden up perfectly when it cooks.
- Parmesan cheese. A little grated (or shredded) parm on top adds the perfect little bit of flavor.
A few easy substitutions our readers have tried and loved:
- Sour cream: swap in plain Greek yogurt for the same creamy tang with less fat.
- Ground beef: ground turkey or Italian sausage both work well. Sausage adds extra flavor if you’re skipping some of the seasonings.
- Cheese: mozzarella can stand in for the provolone, and a little pepper jack for a kick or cheddar mixed in for a different flavor.
- Pasta: rigatoni or penne are both easy stand-ins if you can’t find ziti.
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Baked Ziti
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 7-8 minutes; drain.
- In a large skillet, cook the onion, ground beef, pepper, garlic powder, onion powder, and minced garlic over medium heat until the beef is browned. Drain the grease.
- Add the spaghetti sauce and simmer for 15 minutes.
- Preheat the oven to 350°F. Spray two 8×8-inch pans with non-stick cooking spray. In each pan, layer ¼ of the pasta, ¼ of the sauce, 4 slices of provolone cheese, half of the sour cream, ¼ of the pasta, ¼ of the mozzarella, and ¼ of the sauce mixture. Top with grated Parmesan and the remaining mozzarella.
- Bake covered for 30 minutes, or until the cheese is melted.
How to Freeze Baked Ziti
This recipe is designed to make two pans, so freezing half is simple:
- Assemble the second pan exactly as directed above, but don’t bake it.
- Cover tightly with 2-3 layers of foil (or foil plus a layer of plastic wrap) to protect against freezer burn.
- Label with the recipe name and date, then freeze flat.
How Long Does Baked Ziti Last in the Freezer?
For the best flavor and texture, plan to use your frozen baked ziti within 2-3 months. We don’t recommend keeping it for longer than that because the texture starts to suffer the longer it sits.
How to Bake Frozen Baked Ziti (Thawed vs. From Frozen)
This is the question we get asked most in the comments, so here’s a clear breakdown for both methods:
From thawed:
Thaw for 24 hours in the fridge first, then bake at 350 degrees 30-40 minutes covered, until bubbly.
From frozen:
Straight from the freezer (removing any plastic wrap if you used it in the freezer prep). Cook for 60-90 minutes covered (until heated through).
Thawing in the fridge for 24 hours gives the most even bake and the best texture, but baking from frozen works in a pinch. Just plan for extra time and check that the center is hot all the way through before serving.
Recipe Variations
- Spicy: mix in pepper jack cheese or a pinch of red pepper flakes with the sauce.
- Extra hearty: Add in Italian sausage in addition to the ground beef.
- Veggie-packed: stir chopped spinach, mushrooms, or bell peppers into the sauce while it simmers.
- Golden top: broil the baked ziti for about 1 minute at the end if you like a crispier, golden-brown, cheesy top.
Storage & Make-Ahead Tips
- Refrigerator: store baked leftovers in an airtight container for up to 4 days.
- Freezer (unbaked): follow the freezing instructions above; use within 2-3 months for best texture.
- Salt your pasta water: this helps keep the noodles from getting overly sticky as they cool and freeze.
Frequently Asked Questions
For the best texture and flavor, use frozen unbaked baked ziti within 2-3 months. Wrap it tightly in at least two layers of foil to protect it from freezer burn.
Yes. Bake it covered at 350°F for 60-90 minutes, or until heated through in the center. It’s best to thaw it in the fridge for 24 hours first if you have the time, since that will help it cook more evenly.
No. Assemble the pan completely (and you will need to cook the noodles), but don’t bake the whole pan before freezing. You’ll bake it fresh (either from frozen or thawed) when you’re ready to eat it.
Plain Greek yogurt is the easiest substitute. It has the same tangy, creamy flavor with less fat. Ricotta cheese also works if you prefer a more traditional baked ziti texture.
Yes, this recipe is flexible. Mozzarella can replace the provolone, and a little pepper jack or cheddar mixed in adds extra flavor and a bit of heat.
Baked ziti uses tubular pasta tossed or layered with sauce and cheese, while lasagna uses flat noodles layered individually with sauce and cheese.
The full recipe makes two 8×8 pans, and each pan feeds about 6 to 8 people, for about 12 to 15 servings total. You can also combine everything into one 9×13 pan if you’d rather serve it all at once.
Yes! Combine the pasta and sauce, then layer everything into a single 9×13 pan following the same layering method. This works well if you don’t need a second pan for the freezer.
Enjoy More Freezer-Friendly Recipes
Love stocking your freezer with easy dinners? Check out our full collection of Freezer Meals, or try these reader favorites:
- Hawaiian Meatballs
- Slow Cooker Chicken Gyros
- Stuffed Mexican Shells
- Easy Cheeseburger Casserole
- Black Bean and Corn Salsa Chicken
Baked Ziti Recipe
Ingredients
- 16 ounces ziti pasta, 1 package, (or Penne pasta)
- 1 onion, chopped
- 1 pound lean ground beef
- pepper, to taste
- garlic powder, to taste
- onion powder, to taste
- 1 teaspoon minced garlic
- 2 (26 ounce) jars spaghetti sauce, (feel free to add any veggies to this sauce)
- 8 slices Provolone cheese
- 1 ½ cups sour cream
- 2 cups shredded Mozzarella cheese
- 2 Tablespoon Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook until Al Dente, about 7-8 minutes; drain.
- In a large skillet, add onion, ground beef, pepper, garlic powder, onion powder, and minced garlic over medium heat. Cook and then drain grease.
- Add spaghetti sauce, and simmer 15 minutes.
- Preheat the oven to 350℉. Spray 2 (8 x 8 inch) pans with non-stick cooking spray. Layer as follows in each pan: ¼ of the pasta, ¼ of the sauce, 4 slices of Provolone cheese, ½ of sour cream, ¼ of pasta, ¼ mozzarella cheese and ¼ of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
- Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.
Notes
- Place any leftovers in an airtight container in the refrigerator for up to 4 days.
- Salt your noodles. I usually salt my noodles, not necessarily for flavor, but to keep them from getting too sticky.
- Add extra sauce if you plan to freeze it. This freezes well, but when you reheat it, you might lose a little bit of our red sauce, as it will soak into the pasta. I like to add about a half cup extra of the sauce, just to make sure it’s saucy enough when I reheat it.
- If you like your cheese a little crispy, you could also broil your dish for about 1 minute under high broil. I like mine creamy and smooth so I didn’t do this step, but if you are looking for that golden brown cheese, I highly recommend giving it a small broil.
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I have always wanted to try freezer meals but never have. This sound delicious!!
Great timing on this, I’m expecting my third son in a couple weeks and need to get some meals frozen. Thank you!!
Looks so yummy I can’t wait to get mine and try it. I hope my freezer recipes can stand up to yours becuase you are AWESOME. I’m pretty sure I want to be you when I grow up!
YOur freezer swap is such a great idea! This recipe looks delicious!
Thanks for linking to a Round Tuit!
Hope you have a great week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
I LOVE the idea of a freezer meal club! SO brilliant. This looks tasty! I make some yummy stuffed shells (http://makemyselfathome.wordpress.com/2011/04/20/cheesy-beefy-stuffed-shells/) that I freeze half of, but often they wind up tasting metallic with the tomato sauce reacting with the foil pan. I just made them again & decided to see if I could remedy the problem by lining the foil pan with parchment paper… We’ll see if it works! Have you had that problem with this meal?
After you freeze one, how do you reheat it for dinner on another day? And, you cook it first, then freeze it, right?
I have the same questions as Angie?
Im wondering the same as the last to ladies. Freeze then bake? or bake and then freeze. What about re-heating?
I usually only bake one and then freeze the other. Then when we want it for dinner, I thaw it in the fridge for 24 hours and then bake it at the regular time and temperature. 🙂 You could cook it first and then just reheat it . . . both ways totally work. The only bad thing about cooking, freezing, and reheating is that the pasta sometimes goes mushy. Good luck!
I usually only bake one and then freeze the other. Then when we want it for dinner, I thaw it in the fridge for 24 hours and then bake it at the regular time and temperature. 🙂 You could cook it first and then just reheat it . . . both ways totally work. The only bad thing about cooking, freezing, and reheating is that the pasta sometimes goes mushy. Good luck!
I usually only bake one and then freeze the other. Then when we want it for dinner, I thaw it in the fridge for 24 hours and then bake it at the regular time and temperature. 🙂 You could cook it first and then just reheat it . . . both ways totally work. The only bad thing about cooking, freezing, and reheating is that the pasta sometimes goes mushy. Good luck!
I made this tonight and it was VERY good!! I didn’t have provolone cheese so I substituted it with 1 package (4 cups) of mozzarella cheese. Delicious! My husband went back for not only seconds but thirds as well (which is surprising because he is very conscious of his weight right now). Great recipe and will recommend it to my friends.
I made this tonight and it was VERY good!! I didn’t have provolone cheese so I substituted it with 1 package (4 cups) of mozzarella cheese. Delicious! My husband went back for not only seconds but thirds as well (which is surprising because he is very conscious of his weight right now). Great recipe and will recommend it to my friends.
To prevent pasta from getting mushy after freezing you should undercook it by a couple of minutes (because when cooked pasta thaws in the fridge it absorbs more water).
I’m an almost 65 year old woman without children.. and have a little dog.. I have decided to try this new thing.. Freezer Cooking.. and I have already made 2 items from my list.. I actually love it so far.
I just need to get more recipes. And I want some that are healthy.. I am having a really fun time doing this. And have enough bags to last me…. for almost 19 days.. Now that is going to make my pocketbook fatter.. Since I’m on a very limited budget.
Hello! Love your ideas. How long do you let the casserole cool before putting it into the freezer? I am not going to bake it first as I dislike mushy pasta. So, basically the pasta and beef would be the only hot items. Thanks in advance. Have you found the casseroles freeze well in foil pans or do you wrap them in other freezer paper/large freezer baggies, etc. prior to freezing?
I let mine cool for about an hour before placing it in the freezer and I think that it was cooled down enough by that time. I hope that helps! Also, I like to use a foil pan to freeze it in because it makes it easy to just throw it straight in the oven. I make sure to double or triple wrap it in foil before throwing it in the freezer and then I remove all the foil except for one layer before baking.
I had foot surgery last week and made this a few weeks ago put both in the freezer! We had one last night! It was amazing!
I have made freezer meals for years. I would really love to have a freezer meal group to swap with. I’m now looking into making some of the crockpot freezer meals – you know fresh made but all the prep is already done.
Could I use ricotta cheese instead of sour cream?
That should work just fine! 🙂
I made this tonight and it was great! I used whole wheat penne and ground turkey. I also left out the sour cream. My picky 16 month old gobbled it up and had seconds 🙂 Thanks for another great meal. I’m a big fan.
I am curious if there is a specific brand pasta sauce that you like?
Made this and it is SOOO good! My husband and I kept saying it was the best baked pasta we’ve ever had. I used Ragu Garden Combination sauce. YUM!
Let’s say I only wanted to make half of this recipe to eat on the spot. Would I just cut each of the ingredients in half, or should I make it as the ingredients are listed here? I can’t tell if those are for one dish of pasta or two.
This makes enough for 2 pans that are 8 x 8, or a 9 x 13 filled to the top. You could cut the recipe in half for one 8 x 8 pan. Hope this helps.
In the oven now. MMMMM, smells amazing, can’t wait. The pictures just look so delicious. And the recipe is easy to follow for a amateur cook like myself. Thanks!!
You could use plain yogurt instead of sour cream….I plan on doing that tonight.
Made this and it was amazing. I mixed the pasta and sauce together instead of following the directions as stated. Didn’t freeze this, but made it one night after work and then had my husband bake it the following day. The house smelled wonderful! Even brought some to work for my coworkers to try and they thought it was GREAT! Super easy and quick!
Just made this for a friend whom has a broken arm from a terrible car accident. This made so much there was even enough to make for my family twice! I’m glad I found your frozen dinner posts, so helpful, and tasty!
Made this for dinner tonight (and froze the other half for later). How long does this (or any freezer meal) stay good in the freezer? I would hate to do all this work and then have it go to waste! Thanks!! Love your recipes!
I would think if wrapped well should easily be fine for a week.
Anyone know how many people one (9×13) recipe feeds. We’ll also have rolls and salad, with cupcakes for dessert.
One of my favorites is Prego Traditional sauce. 🙂 It’s usually fairly inexpensive also! 🙂
I made this tonight and it was a definite success! I baked one and froze one as you suggested. I omitted the sour cream and used bowties (because that’s what I had in the house already) and it came out great.
If I am making this for a party of 6 should I make the 9 X 13 version?
I think that would be fine if you’re having rolls and salad, or something like that on the side.
If they are adults and eat a lot you should do the 9 x 13 version. But if it’s with little kids the 8 x 8 would probably feed them.
We absolutely love this dish. It’s easy and delicious! The creaminess is the key. I can’t seem to get mine heated through in less than an hour though on the fresh batch. If I freeze one, then thaw in the fridge for 24 hours, it takes almost an hour and a half in the oven. Could I be doing something wrong?
Looks yummy and I’m making this now for my family. This post calls for 2 26 jars of spaghetti sauce but the Recipe Magic page only lists 1. Which is correct? Thanks
It is 2 jars – 26 ounces each for the baked ziti. Thanks for letting us know.
Do you bake this covered or uncovered….both the fresh and the frozen? Thanks! Looking forward to making this. 🙂
You bake the fresh one covered. The frozen one needs to be thawed and then bake it covered also. More details are in the directions on the post.
How many people does one pan feed?
The Baked Ziti feeds about 12 people.
The WHOLE recipe feeds 12 people? Or each 8×8 pan feeds 12? I’m guessing the whole recipe…? I am doing my first freezer swap soon and we’ve agreed to each make 5 meals that serve 4-6 people each. So wouldn’t you say I would *for the most part* make this recipe three times? I could make six 8×8 pans…leaving one at home and five to swap…?? Thanks for sharing this recipe…sounds sooo good!
Each 8 x 8 pan feeds about 6 to 8 people. You could make it 3 times and leave one pan home for your family!!
This recipe was very tasty! Made it just last night. Ate the one pan and kept the other to freeze for later. Over the next couple of days, I will make this recipe a couple times for my freezer-meal swap group. Oh…I have found these “poultry pans” which are the aluminum pans…just slightly bigger than your 8×8. The dimensions 9 3/8 x 9 3/8 x 2 3/8 (so they are nice and deep..more than what a standard 8×8 pan would be). Is it safe to assume, that even though the size of the pan is different, that the cooking time you’ve suggested should be unaffected (both freshly baked or being baked from a thawed/frozen state) because the volume of the contents remains the same? Also….I’ve never frozen meals like this before…do you think about two sheets of the heavy duty tin foil would suffice over the top of each pan? I’ve curled it around the edges real tight…I hope that helps. I’m assuming it will be good for maybe 30 days or so without freezer burn this way…? Thank you for your help…I stumbled across your site the other day looking for freezer meal ideas and I totally love it!!!
I received this as a freezer meal after having twins. My husband and I LOVED it!
Hi Misty! So glad you stumbled across our freezer meals. Sounds like you have the whole freezer meal thing down already! Your cook time should not change with your pan size being so minimal. 2 sheets of foil will be great keeping it safe from freezer burn. Have a terrific day!
If I forget to thaw this is it ok to bake from frozen? It will just take longer? Thank you!
Hi Ashley, if you cook it completely frozen, it will take anywhere from 90 minutes – 2 hours to cook all the way through.
Is there any way to freeze this recipe in a ziplock bag flat and the defrost in the fridge overnight and then put in a casserole dish? Thanks
It’s a great freezer meal, so I guess you can freeze it in any shape you would like! 🙂
This recipe sounds delicious! We love baked ziti in our house; however, my husband and kids don’t like provolone cheese. Could I use mozzarella instead? Thanks so much!
Mozzarella cheese will work fine too!
Brooksie, did you try the Six Sisters Stuff baked Ziti with yogurt? I’m wondering how it turned out? Do you even remember from August of 2013?!? Would you recommend substituting yogurt or going with the sour cream, as written? Thank you!
Loved this!! So creamy and good. I love that it makes two pans also….one mess, two meals. 🙂
Tomatoes and pasta was good. I’ll make this again.
Had some trouble with the final cook step after thawing. I thawed it in the refrigerator for two days, as it was still partly frozen after one. Yet it still took me over an hour for the internal temperature to get high enough, and that was with the oven at 380F for the first 12 minutes baking rolls, then turning it to 350. Not sure why my experience is so much different.
I made this pre-baby and just pulled it out of the freezer today. Actually, I pulled it out of the freezer two says ago and baked this evening for an hour. I put the whole recipe into a 9×13 pan, so maybe that’s why it took longer. But it was delish! I’ll definitely be making this again, and will keep it in mind for meals for friends in need. Thanks!
How many would this generally feed?
About 12-15 people. It depends on how big the servings are.
Have you tried this recipe with ground turkey and plain yogurt instead of beef and sour cream? Wondering if it would taste as good. I’ve tried the recipe as is and LOVE it!
I only have 10 hours to thaw, what’s the best way?
If you do not thaw it in advance, it will take much longer to cook. If you cook it completely frozen, it will take anywhere from 90 minutes – 2 hours to cook all the way through.
Has anyone made this in a 9×13 pan? If so, how do you do it? How many ingredients, layers etc. I did make this in 2 pans that were 8×8 but not the larger one.
Would it work to mix the pasta & meat sauce? If so, how would you do the layers for a 9 X 13 pan?
You could combine the pasta with the meat sauce and it should work just fine. Instead of 2 8×8 pans, just do one big 9×13 pan and have the layers. It will work great.
Can I assemble each pan in the morning then cook it for dinner later? It looks amazing.
Yes, you can prepare and stick it in the fridge until ready to bake that day or even the next day. The cook time – bake covered for 30 minutes in the preheated oven, or until cheeses are melted
Nowadays companies make pasta in 12 ounce boxes, not 1 lb. Did anyone add more than a full box of pasta to have it be the 16 ounces? I wasn’t sure if this would turn out just using a 12 ounce box (and not be too soupy).
My family just loved this recipe! They ask for it all the time. I also made this as a freezer meal for my daughter to have when she had her baby. Everyone loves it. Thanks!
Can the sour cream be replaced with ricotta?
That should work well as a substitute in this recipe