Freezer Friendly Breakfast Recipes: Italian casserole

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking

The pride of this recipe is the super meat sauce with marvelous flavor. Ziti is going to be baked just into it. The components of the sauce are fresh mushrooms, sausage and tomatoes. Yummy!

Then you can add ricotta cheese or parmesan, eggs and culinary plants – and you’ll get a beautiful, bright and very appetizing meal! By the way, what do you know about Ziti pasta? We are sure that you are familiar with it: pasta shaped as a rather thin hollow tubes being about 1/4–inch in diameter with edges cut squarely. The surface is smooth. The length may differ. It has much in common with penne and rigatoni considering look. But there is a difference.

This pasta of all others suits our recipe perfectly. As to its origin, Ziti is an Italian word meaning a young woman that is going to get married. So, it is usually used for wedding receptions if there is a wish to follow the traditions. But in general this type of pasta is preferred for oven-baked casseroles.

Freezer Friendly Breakfast Recipes: Italian casserole

This freezer friendly Baked Ziti is a savory casserole filled with a red sauce full of meat and tender ziti noodles. Add a cheesy filling and you will forget of anything else! Besides, you’ll save your time and can relax knowing that your breakfast is almost ready to be served.

Course Breakfast
Cuisine Italian
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 2400 kcal


For the Sauce:

  • 1 lb Italian ground sausage
  • 1/2 piece onion (diced)
  • 2 piece cloves garlic (minced or pressed)
  • 8 oz mushrooms (sliced)
  • 24 oz jar of a traditional spaghetti sauce
  • 1 piece can of diced tomatoes (14oz)
  • 1 tbsp Italian seasoning
  • 1 lb ziti noodles cooked al dente

For the Cheese Mixture:

  • 15 oz ricotta cheese
  • 1/2 cup parmesan cheese (shredded)
  • 2 piece eggs
  • 1 tbsp dried parsley
  • 1/2 tbsp salt
  • 1/4 tbsp black pepper
  • 16 oz mozzarella cheese (shredded)


  1. Start with the sauce. Take a skillet, crumble sausage and put it in a skillet. Cook until it gets brown over medium high heat, then you should add the onions and garlic and cook for another couple of minutes making them tender and at last stir in the sliced mushrooms. Heat until they become soft.

  2. To finish you should add tomatoes and seasoning to the sauce. Boil the ingredients altogether over a low heat for about 10-12 minutes. Stir the mixture from time to time. 

  3. Now cook the pasta following the instruction and add it into a skillet with the sauce if it is large enough or mix the both parts of the recipe in a new bowl.

  4. Now prepare the Cheese mixture combining the parmesan, ricotta, eggs, parsley, salt and pepper in a bowl.

  5. Take a baking dish 9x13" in size, butter it slightly. 

  6. Place half of the pasta mixture on the bottom of the casserole dish. 

  7. Top with the cheese mixture spreading it evenly. 

  8. Sprinkle half of the shredded mozzarella cheese and spread the remaining pasta, sauce, mozzarella cheese. You have two layers of all components.

  9. Now you can freeze it or prepare for serving right now.

  10. If you choose the latter variant, cover the dish with foil and place it in a preheated 350 degree F oven. Cook during 25 minutes.

  11. Remove foil and cook for 20 minutes more. You will see bubbles in the center!

  12. When baking the frozen dish, you should increase the cooking time up to an hour under the foil and add 15 minutes without a cover.

Recipe Notes

That’s it! You can enjoy the meal.

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