Reviewed: Nov. 8, 2009

Nothing special, but was still good.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Nov. 8, 2009

I made this for my family at my grandfather's Birthday. As previously stated I added a little sauce on the bottom of the pan. I also added some garlic powder, Italian seasoning, pepper, and Basil to the Sauce mixture. VERY GOOD! I doubled the receipe and made two dishes since I was cookin for alot. They all had seconds and even took some home! We all thought the sour cream added a nice zest to the dish! Will be making this again! Thanks!

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shell

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Reviewed: Nov. 8, 2009

EASY CREAMY & DELISH

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Faith

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Reviewed: Nov. 7, 2009

SO GOOD!!! I used my own homemade mushroom red sauce sauce, skipped the meat all together, and it came out delicious! The sour cream is the most important part, and I never would have thought of adding that on my own, but it just adds a richness that makes this dish perfecto =) Still good the next day too!

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: Nov. 5, 2009

I found this recipe a few months ago and my family loves it ! Even the picky 3 year old. Total keeper. Since I'm big on veggies I tend to do a version with sautéd muhrooms, onions and black olives- winner! I did as many suggested and mixed the noodles and sauce and covered while baking. I make it again and again.

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Jajolson

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Reviewed: Nov. 3, 2009

This ziti recipe was incredible. I used 2 layers of light sour cream (1 16 oz.) container and only one jar of spaghetti sauce, but I kept everything else the same. The sour cream adds so much flavor and compliments the spaghetti sauce nicely. I will definitely be making this recipe on a regular basis.

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Beth

Cooking Level: Intermediate

Living In: Georgetown, Kentucky, USA

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Reviewed: Nov. 3, 2009

This dish is amazing! It's the perfect dinner and the sour cream really makes it better than any other baked ziti I've tried. It's also a fairly quick meal to prepare. I usually use "light" sour cream to slightly decrease the calorie intake, but all of the other ingredients are spot on. Excellent meal, when I ask what we want for dinner I often hear "baked ziti" and I know to use this recipe!

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DAISY00700

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Reviewed: Nov. 3, 2009

Excellent! I tend to use a lil more sour cream and cheese tho.

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Tina

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Reviewed: Nov. 3, 2009

This is a definite 5 Star recipe! Our family absolutely LOVED this dish! I will be making it again very soon! :)

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Jen S.

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

This was very good. My family loved it. I cut it in half we are a family of 3 now. I used cottage cheese instead of sour cream, (needed to use it up). This will be in our rotation for sure.

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stacie

Cooking Level: Intermediate

Living In: Danville, Illinois, USA

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Reviewed: Nov. 2, 2009

This tastes great and will be done again. I used the same ingredients but only used 1 jar of sauce with the meat and added a jar to the cooked pasta to be sure all of them were coated.

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bnts1993

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Reviewed: Nov. 2, 2009

Very good!! The sour cream makes it sooo creamy!

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JeBolton

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Bend, Oregon, USA

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Reviewed: Nov. 1, 2009

My family loved this ziti. However if you are like me and find that ground beef to be stringy, tough, or grainy substitute it for 1 pound of meatballs. We used frozen meatballs (because they are always on hand), thaw them in the microwave and tear them apart. It is also how they make the dish at one of my favorite restraunts!

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krazyforkookies

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Reviewed: Nov. 1, 2009

OH MY GOSH!!!! This is one of the best things I think I have ever made! My entire extended family went crazy for this, and now all have the recipe. It does take more prep work then other meals but it is definitely worth it.

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MJB

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Reviewed: Nov. 1, 2009

This was the best Ziti I have ever had or made--hands down! My boyfriend loved it too. He went back for seconds and then asked me to pack it for lunch for him the next day. I followed the recipe exactly just substituting ground turkey for the beef and adding a little fresh minced garlic while cooking the turkey & onion. Thanks for the recipe!

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deb

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Reviewed: Oct. 30, 2009

Really delicious, Definitely plan on making it again. I didn't change anything from the original recipe. I didn't think the pasta seemed without sauce, mine seemed to mix well all on its own.

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Kaili

Cooking Level: Intermediate

Living In: Orono, Maine, USA

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Reviewed: Oct. 29, 2009

I liked it, husband thought the sour cream should have just been replaced with cottage cheese. Otherwise it's good, we'll try it again with the cottage cheese.

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ComaWhite

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Reviewed: Oct. 27, 2009

I've made this a few times and my family loves it. My dad always has two sometimes three plates. I just left out the sour cream because I wasn't sure how to spread it on to the cheese without making a big mess

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Vanessa A.

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Reviewed: Oct. 27, 2009

Great dish! I would not change a single thing about this recipe! The whole family loves it. The other thing is it is wonderful reheated the next day! If you like a lasagna type dish then this recipe is definitely for you.

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ashjns

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Reviewed: Oct. 26, 2009

This was really good! I made a few changes based on things I wanted to use up. I don't like onions so I omitted them and used a couple of cloves of garlic. I had a container of cottage cheese with chives that I bought by mistake so I put it into the blender with a little milk to sub for the sour cream. Once the noodles were cooked I mixed them with the cottage cheese. I put a layer of sauce down first in the pan, then the coated noodles, a layer of the provolone cheese, a sprinkling of fresh basil, then more sauce, noodles, sauce and the shredded cheese layer. This made an almost overflowing 9X13" glass pan. It ended up bubbling over in my oven, next time I will put the pan on a cookie sheet to catch the overflow. A great recipe!

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