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Freezer-to-Oven Beef Ricotta Penne
Andre Lewis

Freezer-to-Oven Beef Ricotta Penne

This red-sauce penne is assembled completely, frozen before baking and moved to the oven without thawing. Ricotta stays in small pockets while ground beef seasons the whole pan. A little extra sauce protects the pasta during the longer frozen bake, so it emerges tender rather than dry at the edges.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound penne
  • 1 1/2 pounds 85% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 can tomato sauce 15 ounces
  • 2 teaspoons dried Italian seasoning
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
  • 15 ounces whole-milk ricotta
  • 1 large egg
  • 3 cups shredded mozzarella divided
  • 1/2 cup grated Parmesan

Method
 

  1. Boil the penne 3 minutes short of done and drain. Brown the beef and onion, drain, add garlic for 30 seconds, then add tomatoes, sauce, seasoning, 1 teaspoon salt and pepper and simmer 8 minutes.
  2. Mix ricotta, egg, remaining salt, 1 cup mozzarella and Parmesan. Toss the pasta with the beef sauce.
  3. Spread half the pasta in a freezer-safe 9-by-13-inch foil pan, spoon on ricotta, add remaining pasta and top with remaining mozzarella.
  4. Cool completely, wrap the pan in plastic and two layers of foil, label and freeze for up to 3 months. Remove plastic before baking.
  5. Bake from frozen, covered, at 375°F for 55 minutes. Uncover and bake 15 to 20 minutes more until bubbling and 165°F in the center; rest 15 minutes.