Cheesy Baked Ziti {Make-Ahead/Freezer Meal}

melskitchencafe.com

Donna Jeffery

subheading: RICOTTA MIXTURE CHEESE:

1 ½ cups (12 ounces) ricotta cheese (whole milk, part skim, or homemade)

2 tablespoons extra-virgin olive oil

½ teaspoon salt

½ teaspoon pepper

12 ounces mozzarella cheese, shredded (about 3 cups)

3 ounces Parmesan cheese, grated (about 1 ½ cups)

subheading: ZITI SAUCE:

1 ½ pounds (24 ounces) uncooked ziti noodles

2 tablespoons olive oil

3 garlic cloves, finely minced

¼ teaspoon red pepper flakes (more to taste, if desired)

2 (28-ounces each) cans crushed tomatoes

¼ cup chopped fresh basil

Directions at melskitchencafe.com

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