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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Qubert

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 26, 2009

PERFECT!!! Delicious with the sour cream! I did put the cheeses over the sauce.

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AUEDEMAIR

Cooking Level: Intermediate

Home Town: Jamestown, Rhode Island, USA

Living In: Sanford, Florida, USA

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Reviewed: Oct. 25, 2009

We enjoyed this quick easy ziti! I made the sauce with the beef, onion, garlic and green pepper. then just added an egg to a tub of ricotta with some herbs.. no sourcream... the italian restaurant i used to work at always used ricotta so i figured it would be more authentic. After layering in pan I foiled the top and stuck it in the oven for 30 minutes.. We had nice saucy ziti and a salad!! And I have plenty left over to freeze for when baby comes! ;)

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~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA

Living In: Portales, New Mexico, USA

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Reviewed: Oct. 24, 2009

Strangely enough my daughter who hates any sort of pasta or red sauce liked this. It was a HUGE recipe though and I ended up with two casseroles. The second, I froze and reheated later. The reheated one was actually better in my opinion.

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HeatherM

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 24, 2009

My sister introduced me to this recipe a few years ago and I have made it for my youngest daughters birthday dinner ever since. My family loves it and I'm sure it will be passed along for a very long time! Thanks!

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Ember002

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Reviewed: Oct. 24, 2009

really good. I'll cut back on the cheese a bit, but otherwise great

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Oct. 23, 2009

I really liked this recipe. Using these noodles was fun and different. I especially liked the swiss cheese and ricotta cheese. I made 2 and froze one and it was good even when I baked it later on.

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Danielle Laroche

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 23, 2009

I cut the recipe in half and it was plenty. It was also awesome. I will make again and again. I used whole wheat ziti and I used low fat cheeses and sour cream and you could not tell the difference.

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lynsey

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

Used 1/2 sour cream and 1/2 ricotta cheese. Yum!

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Cindy B

Cooking Level: Intermediate

Living In: Broomfield, Colorado, USA

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Reviewed: Oct. 22, 2009

Great ziti recipe!

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ChristinaB

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Reviewed: Oct. 22, 2009

Delicious, quick and easy! My hubby and 3 teenagers LOVED it. I used Ricotta instead of Sour Cream. This dish will certainly go on our top 10 list. I packed what little was left in my lunch today. Thank you for sharing!

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Momof3

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Reviewed: Oct. 21, 2009

Super Easy! The default serving size was a bit large but well worth it since it is my favorite dish. Used the sour cream/ricotta mixture. and could'nt find ziti Pasta but used Rigitoni pasta instead, no difference. I work for an italian resturant and really think I will suggest the sour cream/ricotta mixture to the owner, for this dish. Sumrfy dish even the smurfling loved it and ate it all. This dish really made me feel like chef smurf.

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CookSmurf420

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Reviewed: Oct. 21, 2009

Fantastic!! This is my go to recipe for baked ziti...the sour cream made it sooo creamy!! Yummy!!

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Miss Laura

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Juno Beach, Florida, USA

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Reviewed: Oct. 18, 2009

I was skeptical that a baked ziti made with sour cream would turn out as good as the real thing. I was wrong! This meal is delicious! Just added a few cloves of crushed garlic along with the onions to the meat during the browning.

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YummyMummy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 18, 2009

I have made this recipe no fewer than 30 times and each time I am asked for a copy. The only change I make it to layer the ziti, then the sauce. This is a keeper!

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Kelly

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

I have made this recipe multiple times and it's alwasys a big hit! I have added more vegetables to it such as green pepper, mushrooms, onions & tomatoes. I have also started making it with ground turkey and it's still amazing!

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