Xtra Cheesy Baked Ziti Meal Prep
Portioned baked ziti layered with three melted cheeses, ready to stash in the fridge or freezer.
Dietary
Nut free
Allergens
Dairy, Eggs, Wheat, Red meat
This baked ziti meal prep packs tender pasta, rich marinara, and a trio of melted cheeses into easy grab-and-go containers. Baking the ziti in one pan and dividing it afterward keeps the cheese pull intact while making weekday lunches simple. It reheats well from the fridge or freezer, making it a dependable option for batch cooking.
Ingredients
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 25 ounces marinara sauce
- 15 ounces ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 3 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Method
-
Preheat the oven to 375°F. Bring a 6-quart pot of salted water to a boil and cook the ziti until just shy of al dente, about 8 minutes.
-
Drain the pasta and set aside in the pot.
-
Heat the olive oil in a 9-inch skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 7 minutes.
-
Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute.
-
Stir in the marinara sauce, oregano, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
-
In a medium bowl, stir together the ricotta cheese, egg, Parmesan cheese, and basil until smooth.
-
Add the sausage sauce and the ricotta mixture to the pot of drained ziti. Toss until the pasta is evenly coated.
-
Spread half of the pasta mixture into a greased 9x13-inch baking dish. Sprinkle with half of the mozzarella cheese.
-
Layer the remaining pasta mixture on top and finish with the remaining mozzarella cheese.
-
Cover the dish with foil and bake for 20 minutes.
-
Remove the foil and bake until the cheese is melted and bubbling with golden spots, about 15 minutes.
-
Let the ziti cool for 15 minutes, then divide into 6 even portions among meal prep containers.
-
Refrigerate containers for up to 4 days or freeze for up to 3 months; reheat in the microwave until hot throughout.
Related recipes
Rate this recipe
Report this comment

Xtra Cheesy Baked Ziti Meal Prep
This baked ziti meal prep packs tender pasta, rich marinara, and a trio of melted cheeses into easy grab-and-go containers. Baking the ziti in one pan and dividing it afterward keeps the cheese pull intact while making weekday lunches simple. It reheats well from the fridge or freezer, making it a dependable option for batch cooking.
1 hr 6 servings 620 cal
Ingredients
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 25 ounces marinara sauce
- 15 ounces ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 3 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper

Method
- 1
Preheat the oven to 375°F. Bring a 6-quart pot of salted water to a boil and cook the ziti until just shy of al dente, about 8 minutes.
- 2
Drain the pasta and set aside in the pot.
- 3
Heat the olive oil in a 9-inch skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 7 minutes.
- 4
Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute.
- 5
Stir in the marinara sauce, oregano, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
- 6
In a medium bowl, stir together the ricotta cheese, egg, Parmesan cheese, and basil until smooth.
- 7
Add the sausage sauce and the ricotta mixture to the pot of drained ziti. Toss until the pasta is evenly coated.
- 8
Spread half of the pasta mixture into a greased 9x13-inch baking dish. Sprinkle with half of the mozzarella cheese.
- 9
Layer the remaining pasta mixture on top and finish with the remaining mozzarella cheese.
- 10
Cover the dish with foil and bake for 20 minutes.
- 11
Remove the foil and bake until the cheese is melted and bubbling with golden spots, about 15 minutes.
- 12
Let the ziti cool for 15 minutes, then divide into 6 even portions among meal prep containers.
- 13
Refrigerate containers for up to 4 days or freeze for up to 3 months; reheat in the microwave until hot throughout.
Comments
Log in to comment.