Freezer Baked Ziti

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces as it cooks. Drain off the excess fat, then season with salt and black pepper.

Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Stir in the marinara and Italian seasoning. Let the sauce warm through for a few minutes, then take the skillet off the heat and let it cool slightly.

Bring a large pot of salted water to a boil. Cook the penne for half the time listed on the package, then drain and let it cool.

Mix the mozzarella, Parmesan, and cottage cheese or ricotta in a medium bowl.

Spread a thin layer of meat sauce in a 9 by 13-inch freezer-safe baking dish. Add half the pasta, half the cheese mixture, and more sauce. Repeat the layers, finishing with sauce and cheese on top.

Pour the water evenly around the edges of the casserole. Cover the dish tightly and freeze for up to 3 months.

Heat the oven to 375°F. Remove any plastic wrapping and cover the frozen ziti tightly with foil.

Bake for 60 to 75 minutes, until the center is hot and the sauce is bubbling.

Remove the foil and bake for another 10 to 15 minutes, until the cheese is browned in spots. Rest for 10 minutes before serving.

Thaw the covered casserole in the refrigerator for about 24 hours.

Heat the oven to 375°F and keep the dish covered with foil.

Bake for 35 to 45 minutes, until hot and bubbling in the center.

Remove the foil and bake for another 10 to 15 minutes. Rest for 10 minutes before serving.