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1
Line one 13x9 pan or two 8x8 pans with two layers of foil, leaving the sides long enough to wrap over the top. Very lightly spray the bottom with cooking spray.
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2
Cook pasta until just short of al dente. Drain and return it to
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3
the pot.
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4
Add half of the spaghetti sauce to the pasta. Stir in ricotta and 1/2 cup grated Parmesan, tossing to coat. Add one half of the cubed mozzarella ball and stir everything thoroughly.
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5
Turn the mixture out into the foil-lined pan(s). Top with remaining sauce, mozzarella and Parmesan.
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6
Make sure mixture is completely cool, pull up the sides of the foil and wrap tightly. Write instructions for baking* on foil with Sharpie. Place pans in the freezer overnight.
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7
The next morning, pop the foil 'dishes' out of the pans, make sure the foil is tightly wrapped, and put ziti back in the freezer until you want to eat it!
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8
To bake: Remove ziti from freezer and place in appropriate sized pan. Allow to defrost overnight in the refrigerator.
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9
*Preheat oven to 375 degrees. Bake until the cheese on top is melted and lightly browned, and sides are bubbly, approximately 20-25 minutes.
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10
Credit for this recipe goes to http://lfinndesigns.blogspot.com.
