Easy Baked Ziti (Freezer-Friendly)
This easy baked ziti is a healthier twist on a classic comfort food. Cottage cheese boosts protein, while hidden veggies in the vodka sauce add nutrients without changing the flavor. Using brown rice pasta keeps it gluten-free, and the baked pasta format makes it perfect for weeknight dinners, meal prep, or make-ahead meals. Freezer-friendly and cozy, it’s a family-friendly pasta bake that’s indulgent, nourishing, and totally delicious.
Servings 6
Equipment
- 9x9 square baking dish
- high speed blender (or immersion blender)
Ingredients
For the Pasta:
- 12 oz. brown rice penne pasta (or other short pasta such as rigatoni, cavatappi, etc.; I like Jovial)
- 3 cups of my Creamy Homemade Vodka Sauce (With Hidden Veggies) (or [1] 24-ounce jar of Rao’s Marinara)
- ½ cup julienned fresh basil
For the Cheese Mixture:
- 1 cup whole milk cottage cheese
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ cup freshly grated parmesan
For the Panko:
- ¼ cup gluten-free panko
- 2 teaspoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
To Assemble:
- 1 ½ cups grated goat mozzarella (sub regular mozz if you’re not dairy-free)
- ½ cup freshly grated parmesan
Instructions
- Preheat the oven to 375°F. Grease a 9x9 square baking dish with olive oil and set aside.
For the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until the pasta is just al dente, about 9 minutes. Reserve ½ cup of the pasta water. Drain the pasta and return it to the pot, off the heat.
- To the pasta, add the “vodka” sauce (or whichever sauce you are using), salt, and basil. Stir to combine. If the pasta seems dry at all, add pasta water in 2-tablespoon increments until the sauce is glossy and coats the pasta.
For the Cheese Mixture:
- In a high-speed blender, or in a wide-mouth jar using an immersion blender, add the cottage cheese, garlic, lemon zest, lemon juice, dried oregano, and salt. Blend until the mixture has just combined, and most of the curds have broken up. It doesn’t need to be completely smooth. Stir in ¼ cup of grated Parmesan.
- Add the cheese mixture to the pasta and stir to mostly combine. Some pockets of cheese are okay!
For the Panko:
- In a small bowl, add the panko, oil, dried oregano, and salt. Mix together until all crumbs are hydrated. Set aside.
To Assemble:
- Pour ½ of the pasta into the oiled baking dish. Smooth out into an even layer and top with ½ cup of mozzarella.
- Add the rest of the pasta, spread into an even layer, and top with the remaining mozzarella. Sprinkle the panko mixture over the pasta and top with parmesan.
- Transfer to the middle rack of the oven and bake for 30 minutes, or until the top is golden and the dish is bubbly.
- Allow to cool for 10 minutes before cutting. Garnish with fresh basil. Enjoy!
To Store, Freeze and Reheat:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, assemble the baked ziti, but do not bake. Wrap tightly (airtight container) and freeze for up to 3 months. Bake from frozen at 375°F for 45 minutes, covered, then uncover and bake 15–20 minutes more until bubbly and golden.
- Alternatively, thaw overnight in the refrigerator and bake at 375°F for 30–35 minutes until heated through.
Notes
Recipe Swaps & Substitutions:
- Sauce: Option to use a 24-oz jar of Rao’s Marinara (or your preferred jarred marinara or vodka sauce instead) in place of the homemade vodka sauce. If using this, brown 1 lb of ground beef, turkey, or chicken and season with salt, pepper, and Italian seasoning before assembling.
- Pasta: Swap brown rice pasta for regular penne, ziti, or rigatoni if gluten isn’t a concern.
- Cheese: Use regular mozzarella instead of goat mozzarella. Cottage cheese can be swapped 1:1 with whole milk ricotta (protein will be slightly lower).
- Vegetarian: Omit the meat entirely or fold in extra sautéed veggies like spinach, mushrooms, or zucchini when mixing the pasta and sauce.