Reviewed: Sep. 5, 2009

I've made this recipe several times, and it's really good whether using ground beef or turkey. Everyone loves it and wants the recipe. I typically combine the meat sauce and pasta to ensure each one is sauced before making layers, and I don't measure the cheese. There can never be too much!

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Grammie3boys

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

Good, simple recipe. As others did, I switched a few layers to allow the sauce to reach the bottom layer of pasta. Also, I used ground turkey instead of beef. Not quite as tasty, but healthier. A final note about the pan size: it's a tight squeeze, but once I had the second layer of pasta in, I pushed down on everything, which seemed to compress things enough for the final layers. Of course, you could just use a bigger pan...

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Mike H.

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Reviewed: Aug. 30, 2009

I doubled the recipe, used italian sausage instead of hamburger and used more sauce and served it at a birthday gathering for my brother & sister-in-laws. It was a hit!!! Great recipe!

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Jodi

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Reviewed: Aug. 27, 2009

Very tasty! I made half with the meat and half without for the vegetarian in my family. Everyone was happy!

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TLB02

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Reviewed: Aug. 27, 2009

Great!!

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SHAKIETHA

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Reviewed: Aug. 27, 2009

Very, very good and super easy to make. I have made this several times and you definitley need a bigger pan.

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Christi

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Red Bud, Illinois, USA

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Reviewed: Aug. 26, 2009

I really liked this recipe, because I am not a huge fan of ricotta, but I appreciate its purpose! I did mix the sour cream with the pasta just for the ease of it and so it would mix well. This is a great recipe and I realized I need to start making it in a bigger pan!:)

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Spicey477

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Reviewed: Aug. 25, 2009

I LOVE this recipe...YUMMY! I was skeptical about the sour cream..but followed the directions completely. So glad I did it was terrific. From my 2 year old to my hubby everyone loved it.

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danilynjwll

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Reviewed: Aug. 24, 2009

i have been making this for a long time. this is the best baked ziti. i use ricotta in place of the sour cream. but kept everything else the same.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Aug. 23, 2009

I love making this ziti, however, I mix my noodles with the meat, sauce and sour cream before I bake it. I hate layering it because some noodles never get any sauce. Once I coat all the noodles I add half of them to the baking dish, add a layer of cheeses, then add the other half of noodles and top again with cheese. Really yummy!

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Robin Kinnelly

Cooking Level: Beginning

Home Town: Canton, Michigan, USA

Living In: Fort Wainwright, Alaska, USA

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Reviewed: Aug. 22, 2009

I too used Ricotta and Italian sausage. It turned out great, wife loved it too.

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Art

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

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Reviewed: Aug. 20, 2009

I followed the reviews adding spices and sauted garlic to the sauce, layering the sauce with the noodles to soak, and covering while baking...I halved the recipe and it turned out really good! I will make it again!

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GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 19, 2009

This was pretty good, used some peoples suggestions but didnt get to far off the original recipe..next time though I think I will add MORE cheese, but thats just us. My husband loved it though.

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TXgirl79

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

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Reviewed: Aug. 17, 2009

I just love this ziti. It has so much flavor, we usually skip the meat. I use Ragu Thick and Chunky. It couldn't be easier.

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cmayerik

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Reviewed: Aug. 17, 2009

I made this for a family dinner party and it was a huge hit. Followed recipe, with one exception...did not add the meat. Will make it again. Yum! Yum!

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SusieHomeMaker

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Reviewed: Aug. 16, 2009

This was a great and simple recipe! I didnt add the ground meat but used Kielbasa instead. Everyone loved it and even wanted more the next day!!

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VIVIEYU

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Reviewed: Aug. 15, 2009

This was so good! I changed it a bit based on other reviews on another ziti recipe which mixed the pasta with the sour cream instead of having sour cream as its own layer to avoid drying out the noodles. It was an excellent modification! I also added 5 cloves of garlic, I used ground turkey and one italian sausage instead of beef. I used a cheddar mozzarella mix with the provolone. I add chili pepper flakes and italian seasoning to my sauce, and fresh basil towards the end of simmering. My layers were sloppy but tasted great so who cares! I covered for 25 minutes, uncovered for 5 and a couple minutes on broil - sprinkled the top with some fresh basil when it came out of the oven. YUM.

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Raquel

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Thornhill, Ontario, Canada

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Reviewed: Aug. 9, 2009

Delicious - followed the recipe exactly. Family loved it.

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kulio

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Reviewed: Aug. 8, 2009

This is a wonderful recipe, tastier than your standard baked ziti, in fact much tastier than any I've had from a restaurant. The addition of provolone and substitution of sour cream (for ricotta) really kick up the flavor and makes it more savory. My wife who never really cared for baked ziti loves this dish. We use the "Old Italian Meat Sauce" recipe on this website which is really good. A little bit of advice for everyone who thinks of using ricotta instead of sour cream. Stop!!! Don't!!!. Once you do that it's pretty much just the standard old boring recipe. The sour cream is integral to making this dish such a keeper.

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