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a portion of baked ziti with roasted eggplant cubes, red tomato sauce and browned melted mozzarella on a plain plate, with no meat, basil leaves or garnish
Rachel Kim

Freezer Baked Ziti with Roasted Eggplant

Roast the eggplant before it joins the ziti, because raw cubes release water and won't turn silky on the same schedule as a thawed pasta bake. The browned vegetables make this a meatless pan with enough substance for dinner. Undercook the pasta slightly before assembling. It will absorb more sauce during the final bake, and starting with fully soft noodles would leave you with a pan that scoops more like mashed pasta than ziti.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb dry ziti
  • 1 1/2 lbs eggplant cut into 3/4-inch cubes
  • 3 tbsp olive oil divided
  • 3 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz tomato sauce
  • 1 tsp dried basil
  • 1 tsp fine salt divided
  • 1/2 tsp black pepper
  • 1 cup whole-milk ricotta
  • 8 oz low-moisture mozzarella grated and divided
  • 1/3 cup finely grated Parmesan

Method
 

  1. Heat the oven to 425°F. Toss eggplant with 2 tablespoons oil and 1/2 teaspoon salt on a rimmed sheet pan and roast for 25 to 30 minutes, turning once, until tender and browned.
  2. Cook ziti in boiling water for 2 minutes less than the package directs, then drain. Heat remaining oil in a saucepan, stir garlic for 30 seconds, add tomatoes, tomato sauce, basil, remaining salt and pepper and simmer for 10 minutes.
  3. Transfer pasta, eggplant and sauce to shallow containers and refrigerate within 2 hours. Chill fully before assembly.
  4. Fold ziti and eggplant with sauce, ricotta and half the mozzarella. Divide between two 8-inch-square metal pans and top with remaining mozzarella and Parmesan.
  5. Freeze before the final bake: cover pans tightly with foil and a second protective wrap, label and freeze for up to 2 months.
  6. Thaw a pan in the refrigerator for 24 hours. Remove outer wrap and bake covered at 375°F for 30 minutes, then uncover for 15 to 20 minutes until the center reaches 165°F.
  7. Rest for 10 minutes and serve 4 portions per pan. Reheat cooked refrigerated portions covered at 350°F for 20 to 25 minutes until 165°F.