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Baked ziti - how far in advance can I make it?

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So, I'm culling through recipes and comments on baked ziti, and I saw one that said the earlier you make it, the better. But I'm thinking that pasta, even cooked extremely al dente, would not really benefit from prolonged saucing before baking. I hope I am wrong about that, because it would be extremely helpful for me to be able to assemble these a few hours before baking, even 24 hours. I plan on boiling the noodles until just done, combining them with a sauce of san marzanos and sausage, layering saucy pasta/mozzarella/dots of ricotta/pasta/mozarella...any thoughts on how early I can do this?

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  1. Undercook it, before it's al dente, then you can do them early. I don't layer baked ziti. I just mix everything up.

    1. I also just mix it all together and don't layer it. This way I am sure every mouthful is filled with sauce, pasta and cheeses