Recipe by BUCHKO
"Three cheeses layered with pasta and marinara sauce. This recipe is so easy and so good!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
shredded mozzarella cheese
1 (32 ounce) jar
grated Parmesan cheese
This recipe is nearly identical to my italian mother and grandmother's recipe. We use a full 32 oz container of ricotta, mixed with two eggs and italian seasonings, and only 12 oz of mozzarella. We also layer - starting with sauce in the bottom of the pan, then pasta, then ricotta/egg mixture, then mozzarella, repeat. Top with parmesan or romano cheese.
Oh, and it's better the next day. Definitely a make-ahead possibility.
I'd have to give this a five for taste, but a three for texture. The layered method has more texture where this is all stirred together in a big mish-mash. Next time I will keep the ricotta/egg mixture and the sauce separate as I put the pasta in the pan.
Good, comfort food. Agree w/other reviewers to reduce ricotta cheese to 15 oz. Also modified slighly so casserole's layers are a bit more distinct, vs all mixed together, per the following: Don't cook ziti the full time. Instead, only cook 1/2 the required time. The ziti will finish cooking in the oven. In the meantime, first beat the egg, then mix egg w/the ricotta & 1/3 of the amt. of the cheeses. Add 1/3 cup fresh minced parsley & 1/8 tsp pepper, 1/2 tsp salt to ricotta mixture. Drain half cooked ziti,then combine w/ricotta. Fill casserole dish by beginning w/a layer of sauce, then a layer of ziti/ricotta, some sauce, then some cheese, repeat, ending w/a bit of cheese on top. I have also combined a bit of extra parmesan w/3/4 cup breadcrumbs, then placed this as the final layer. It adds a bit of nice texture to the final casserole. Rather than make a very saucy casserole, I serve extra sauce on the side, for those who want more.
This is an excellent recipe. I am hooked to the baked ziti at a local Italian restaraunt, but this is even better. If you love baked ziti, this is the best. Some people have suggested using sour cream, but you have to have ricotta cheese to make baked ziti!!! Some people have also said that there is too much cheese. But baked ziti is part cheese!!! You have to like cheese to enjoy it. Try this recipe it is amazing!!!
This was very easy and good. The entire family enjoyed it. I added 1 pound of browned ground beef and followed others suggestions of layering: sauce, pasta, ricotta/egg/mozzerella mixture and repeat topping with sauce and parmesan cheese. I had cooked Baked Ziti I from this site, but everyone liked this one better. Thanks Nancy for the recipe and thank you reviewers for your suggestions. PS: I fixed this again without layering. It tasted the same, just isn't as "pretty". I did have to use a BIG bowl to mix the ingredients in, I mean BIG:-)
VERY TASTY. I WOULD DO LESS RICOTTA, ADD BROWNED HAMBURGER WITH GARLIC. I WOULD NOT MIX THE SPAGHETTI SAUCE WITH THE RICOTTA MIXTURE. I DOUBLED THE MOZZERELLA. I WOULD DO A LAYERING OF THE RICOTTA/ZITI MIXTURE AND THEN SPAGHETTI SAUCE, AND TOP WITH SAUCE AND MOZZERELLA. TASTED GREAT, SERVED WITH GARLIC BREAD.
I LOVE this recipe! It makes wonderful leftovers too. I make this on Sunday nights and have leftovers for lunch all week! I've made this dish for years with a few adjustments, because it does have too much cheese. I only use 15 ounces of ricotta. Instead of mixing 1 pound of mozzarella with the noodles, I only mix about 2 handfuls. Just enough to see it melt, but not overpowering. Then I sprinkle the remaining mozzarella on top of the spaghetti sauce before putting it in the oven. This way I can monitor how much cheese I've got. Try these adjustments and I bet you'll give this 5 stars! (By the way, you can always add meat, mushrooms, etc.)
This was amazing! I added 1/2 lb. ground italian sausage which I cooked with some garlic. I used the 15 oz. size ricotta and mixed it into the cooked pasta along with about half the cheese and egg but not the spaghetti sauce. Instead I layered the ingredients like this: a layer of sauce in the bottom of a lasagna pan, a layer of the pasta/cheese mixture, more sauce, italian sausage, mozzarella, repeat. I made the dish ahead and kept in the fridge till ready to cook. I seasoned both the pasta mixture and the top of the dish with some italian herb seasoning. It was beautiful and a great addition to a dinner buffet.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Ziti II
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 253
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
It's the simple solution to the weeknight dinner challenge.
See how to make Colleen's five-star baked ziti.
See how to make cheesy baked chicken ratatouille with fresh garden herbs.