Baked Ziti (Freezer Meal)

5 from 3 votes

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This Baked Ziti is so simple and easy to make. It only requires a few simple ingredients and is full of flavor. If you have a pasta lover at your house, they are going to go crazy for this one.

This Baked Ziti Recipe is one of our most popular recipes and freezer meals!

This baked ziti is perfect for those busy weeknights and is a great meal to take to a neighbor.

This recipe makes two pans, so you can eat one for dinner tonight and freeze the other one.

Ingredient Notes

Ziti Pasta or Penne Pasta
Onion
Lean Ground Beef
Pepper
Garlic Powder
Onion Powder
Minced Garlic
Spaghetti Sauce
Provolone cheese
Sour Cream
Mozzarella Cheese
Parmesan Cheese

How to make Baked Ziti

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 degrees. Spray 2 (8 x 8 inch) pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the pasta, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream, 1/4 of pasta, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.

uncooked pasta and cheese layers in baking dish

Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.

Storing and Other Tips

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.

What can I replace the sour cream with?

For this recipe, we recommend replacing the sour cream with plain Greek yogurt. It’s all the same great flavor, with half the calories and fat.

How do I Freeze this recipe?

Follow the instructions in the directions, except for the last step of cooking it.
Cover the assembled ziti with foil and stick in the freezer (I usually use 2-3 layers of foil just to keep out the freezer burn).
It will last in the freezer for about 30 days. When you are ready to eat it, remove from the freezer and place in the fridge to thaw 24 hours in advance. Cook it at the regular time and temperature (350 degrees for about 30 minutes)

Can I use a different cheese?

Really any cheese will work for this recipe. My husband loves a little heat, so we usually add a little pepper jack cheese to it, just to give it some more flavor and spice. I like to add just the slightest bit of cheddar cheese to it, to calm it down, but both are optional

Serving Suggestions

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Questions & Reviews

Tonia @ TheGunnySack.com says:

I have always wanted to try freezer meals but never have. This sound delicious!!
Melissa, The Happier Homemaker says:

Great timing on this, I'm expecting my third son in a couple weeks and need to get some meals frozen. Thank you!!
Jamie says:

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!
Jill says:

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/
makemyselfathome says:

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?
food solutions says:

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Angie says:

After you freeze one, how do you reheat it for dinner on another day? And, you cook it first, then freeze it, right?
Abby Barnett says:

I have the same questions as Angie?
Christina says:

Im wondering the same as the last to ladies. Freeze then bake? or bake and then freeze. What about re-heating?
Camille says:

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!
Camille says:

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!
Camille says:

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!
Morgan Bishop says:

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.
Morgan Bishop says:

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.
Eric says:

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).
babsy (Barbara) says:

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.
Julie, RN says:

I have a very similar recipe in my freezer right now! Yum! I did the freezer cooking thing this summer and it has been so great having something available even on a busy day! In case you need more recipes for your group, I posted some ideas here: http://craftyimaginings.blogspot.com/2012/09/make-ahead-cooking.html

Julie at http://www.craftyimaginings.blogspot.com
schmitzg says:

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?
Camille says:

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.
webbed together... one little happy family says:

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!
Lori Austin says:

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.
Leslie Seror says:

Could I use ricotta cheese instead of sour cream?
Six Sisters says:

That should work just fine! :)
Leslie Seror says:

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.
Orris Family says:

I am curious if there is a specific brand pasta sauce that you like?
Kelsey says:

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!
Kristen says:

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.
Cyd says:

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.
Kelly says:

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!!
Brooksie says:

You could use plain yogurt instead of sour cream....I plan on doing that tonight.
Carolyn says:

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!
Kristen says:

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!
Kathleen W. says:

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!
Cyd says:

I would think if wrapped well should easily be fine for a week.
Mary says:

Anyone know how many people one (9x13) recipe feeds. We'll also have rolls and salad, with cupcakes for dessert.
Camille says:

One of my favorites is Prego Traditional sauce. :) It's usually fairly inexpensive also! :)
Jenny says:

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.
Kirsten says:

If I am making this for a party of 6 should I make the 9 X 13 version?
Kate says:

I think that would be fine if you're having rolls and salad, or something like that on the side.
Cyd says:

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.
Tonya says:

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?
Logan says:

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
Cyd says:

It is 2 jars - 26 ounces each for the baked ziti. Thanks for letting us know.
Laurie says:

Do you bake this covered or uncovered....both the fresh and the frozen? Thanks! Looking forward to making this. :)
Cyd says:

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.
Lyndsey says:

How many people does one pan feed?
Cyd says:

The Baked Ziti feeds about 12 people.
Misty Hylkema says:

The WHOLE recipe feeds 12 people? Or each 8x8 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 8x8 pans...leaving one at home and five to swap...?? Thanks for sharing this recipe...sounds sooo good!
Cyd says:

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!!
Misty Hylkema says:

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 8x8. The dimensions 9 3/8 x 9 3/8 x 2 3/8 (so they are nice and deep..more than what a standard 8x8 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!!!
Chelsi Wallingford says:

I received this as a freezer meal after having twins. My husband and I LOVED it!
Cyd says:

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!
Ashley Powell says:

If I forget to thaw this is it ok to bake from frozen? It will just take longer? Thank you!
Cyd says:

Hi Ashley, if you cook it completely frozen, it will take anywhere from 90 minutes - 2 hours to cook all the way through.
Nicole says:

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
Cyd says:

It's a great freezer meal, so I guess you can freeze it in any shape you would like! :)
Jennifer says:

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!
Cyd says:

Mozzarella cheese will work fine too!
Tera B. says:

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!
Stacey says:

Loved this!! So creamy and good. I love that it makes two pans also....one mess, two meals. :)
Rachel says:

Tomatoes and pasta was good. I'll make this again.
Rebecca says:

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.
Kacey W. says:

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 9x13 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!
Miki says:

How many would this generally feed?
Cyd says:

About 12-15 people. It depends on how big the servings are.
PJ says:

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!
Alicia says:

I only have 10 hours to thaw, what’s the best way?
Cyd says:

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.
Joyce says:

Has anyone made this in a 9x13 pan? If so, how do you do it? How many ingredients, layers etc. I did make this in 2 pans that were 8x8 but not the larger one.
Gram says:

Would it work to mix the pasta & meat sauce? If so, how would you do the layers for a 9 X 13 pan?
Momma Cyd says:

You could combine the pasta with the meat sauce and it should work just fine. Instead of 2 8x8 pans, just do one big 9x13 pan and have the layers. It will work great.
Joyce says:

Can I assemble each pan in the morning then cook it for dinner later? It looks amazing.
Momma Cyd says:

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
Ashley says:

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).