Baked Ziti

Assemble the entire casserole, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Bake from cold for 40–45 minutes at 375°F, covering loosely with foil for the first 20 minutes if the top is browning too fast.

Yes; freeze the assembled unbaked casserole for up to 3 months, or freeze portions of the baked dish for up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F for 20–25 minutes until hot throughout.

Use 15 oz whole milk ricotta or a mixture of 8 oz ricotta plus 8 oz mascarpone or cream cheese—never use nothing, as the ricotta keeps the bake creamy and not dried out.

No-boil noodles will work but the dish will need an extra 15 minutes of baking time and requires more sauce to properly soften them; stick with regular ziti cooked until al dente for the best texture.

A simple green salad with Italian dressing, garlic bread, and roasted vegetables round out the meal; avoid rich appetizers since baked ziti is hearty on its own.

Cover and refrigerate for up to 4 days. Reheat individual portions in a microwave at 50% power for 2–3 minutes, or reheat the whole dish covered at 325°F for 20–25 minutes until hot throughout; add a splash of water or broth if it seems dry.