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Baked Ziti on a plate
Rachel Kim

Freezer Baked Ziti with Roasted Eggplant

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