Reviewed: Feb. 9, 2012

Very good recipe. I think sausage would be very good too. Next time I plan to add a little less brown gravy and a little more tomato sauce. The half and half gave it such a good, creamy consistency. I also added onions and bell pepper.

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Reviewer:

carltond

Cooking Level: Beginning

Home Town: Laurens, South Carolina, USA

Living In: Simpsonville, South Carolina, USA

Reviewed: Dec. 17, 2011

Well, I guess I overdid it on the spices.....cut up an onion and sauteed in olive oil, added hot italian sausage, heaping helping of garlic and italian seasonings, added the brown gravy which MADE this sauce....this came out SUPURB!!!!!!!!!!!!! Served with homemade garlic knots.

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Reviewer:

8infinity8

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: San Diego, California, USA

Reviewed: Nov. 17, 2011

Sorry, really odd flavor and recipe. Been making ziti for years and looked for something new and different. This wasn't it. The gravy is not italian and has a strange flavor mix with spices. Better to go with a Maranara sauce than the tomato with seasonings. So, I went on to explore other options and found that first, use a pasta with ridges like a penne. Then, be sure to sue more cheese! Mix is nice but at least use more than a cup shredded mozzarella. Ricotta mixed in with a bit of heavy cream and tablespoon of flour, heated, tastes really amazing by the way (and makes a type of "pink sauce"!). If you are going to make this as is, then try adding a tablespoon brown sugar to the sauce. Just too bland and tasteless.

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Reviewer:

neilgottlieb

Reviewed: Oct. 28, 2011

I dont care for red sauce. I used cream of chicken instead. I still used the gravy too. I love this recipe. I dont simmer it for the full 20-30 mins. I only do 10-15 than put it in the oven.So if you are sick of the red use cream of chicken or even use one cream of chicken and a cream of mushroom or celery.

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Reviewer:

shay

Reviewed: Aug. 25, 2011

Ok so the only thing I changed was that I used sausage instead of ground beed. The dish was ok. Next time if any I would make this with spaghetti or marinara sauce instead of just plain tomato sauce. Using the gravy was a bit weird but I think it will be better with spaghetti sauce. My family and friends liked it but as for me it was just ok.

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Reviewer:

elsysgv

Home Town: Asherton, Texas, USA

Reviewed: Aug. 23, 2011

Made this for dinner tonight. Added fresh rolls. Super!!!!! Will definately make again. Gravy was a brilliant addition and made all the difference. Called son to come and he took leftovers home. Thanks

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Reviewer:

smuk

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Reviewed: Jun. 29, 2011

This one was easy and good. I was leery of the gravy, but it really worked! My daughter was the only one who really didn't care for it, but when my picky nephew decided to like it, I knew I had a keeper!!!

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Reviewer:

Jaymes

Cooking Level: Expert

Living In: Tollhouse, California, USA

Reviewed: Jun. 21, 2011

I too was a little afraid of the gravy, but followed the recipe as is and it turned out really good. Will do this one again!

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Reviewer:

momward

Cooking Level: Expert

Living In: Hueytown, Alabama, USA

Reviewed: Jun. 15, 2011

I am not a fan of red sauce and pasta ie: lasagna, baked ziti, or spaghetti.....but this recipe was absolutely delcious!!! Wow!!! My family requested I make some sort of pasta dish and I searched and found this one. The fact that it had brown gravy in the ingredients made me really curious (plus all the rave reviews!). I can't tell you enough how tasty and wonderful this baked pasta was. As usual, I changed up a few things though. I added two cut up sweet italian sausages with the ground beef (seasoned meat with adobo, garlic powder, and pepper); used a 10.5 oz of brown gravy with onions; used 2 kinds of cheeses - swiss and mozzerella (and I layered pasta, cheese, pasta, cheese). The outcome was SPECTACULAR!!!!! Will make this again. It was a BIG HIT!!!!!

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