Reviewed: Nov. 20, 2009

This was delicious! I added two shredded chicken breasts and a package of frozen spinach. I also did not use the entire jar of sauce. I used Newman's Own Roasted Garlic tomato sauce. The flavor was fabulous!

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Chesterfield

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Reviewed: Nov. 19, 2009

This was so good! I followed the recipe exactly. My husband loved it and it's great for a couple day's leftovers. Very flavorful, and I think I'll make it next time we have company for dinner.

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CameronHaskell

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Reviewed: Nov. 18, 2009

This turned out delicious. A little shot of non stick spray and putting the sauce down first, pretty much guarantees zero mess. I think as listed it might be a tad dry because I used a 45 oz jar of Ragu, (seasoned up with 1 med. onion, garlic powder, and italian seasoning, and 1lb ground beef) and the texture was perfect, not dry, not overly saucy. I also cut back on the ricotta and used a 15oz cup. The quality of this will depend heavily on the quality of your sauce. Definately a great starter recipe, but could use some tweaks and a bit more seasoning. Don't overcook your pasta, it will finish up in the oven, by keeping it undercooked slightly, it will allow the pasta to soak in more of the sauce while it bakes. Great Recipe and perfect to feed a crowd!

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GregWmson

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Reviewed: Nov. 15, 2009

My friends and I often halve this recipe and make it in the dorms because it is so simple and yet tasty! We haven't ever made it with ricotta cheese because that kind of cheese is difficult to acquire but we substitute in "italian" blends and mozzarella and the recipe works out great!

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Jessica_D

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

Super tasty. Very easy. L O V E it.

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LeekysMom

Cooking Level: Intermediate

Home Town: Campbell, California, USA

Living In: Tracy, California, USA

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Reviewed: Nov. 14, 2009

This is my "go to" baked ziti recipe. I love this recipe and the only change I make is that I make my own tomato sauce (I don't use jarred sauce, almost ever :). This is a super good Italian ziti!

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Jenn

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Reviewed: Nov. 11, 2009

Delicious!!! I used a 32 oz size ricotta, fresh mozzarella, 1.5 jars of marinara and added some broccoli and spinach to it and it was awesome!! The only thing it does need is some spices, I put in 2 cloves of garlic and it needs salt and pepper and if you like spicy add some crushed pepper.

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YankeesJets

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Reviewed: Nov. 11, 2009

yummy

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divasmom

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Reviewed: Nov. 8, 2009

I really enjoyed this and it was really simple to make. I just mixed all of the ingredients in a bowl and then mixed it with the noodles. I added some oregano to the mix for extra flavor. I would have given it 5 stars except it was a little bland and could have possible used a little salt.

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Allison

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Reviewed: Nov. 2, 2009

Made this for a family party using my own homemade sauce and it was a hit!

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TBELLUCCO

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

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Reviewed: Oct. 28, 2009

So incredibly plain. I added ground meat to make it more hearty and it tasted like hamburger helper. My 2-year old nephew liked it though.

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Jenny

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Oct. 24, 2009

I have only one word to say about this.....YUM.

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Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Oct. 24, 2009

I thought this tasted good but my husband loved it. I used "Homemade Fresh Cheese" for the ricotta cheese and "Brian's Favorite Sauce" for the spaghetti sauce. It made much more than 1 pan. I was able to make 1 full pan and 1 full loaf pan.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Oct. 23, 2009

Wonderful! I layered it as many recommended but next time will mix together as the recipe says. I also used a sauce with Italian sausage and added some Italian seasonings. Used penne pasta instead of ziti and used cottage cheese instead of ricotta (ricotta is much better tasting)Husband loved it!

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truthsthattransform

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Margate, Florida, USA

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Reviewed: Oct. 19, 2009

I made it according to the recipe except used low fat ricotta. I loved the taste, but the results were not creamy. The texture was more granular, perhaps because of the low fat Ricotta. Very quick and easy to make, a great weekday, no-meat dish. Plenty of leftovers. I think it will taste better tomorrow.

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NB Roy

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Reviewed: Oct. 19, 2009

I was not sure how I'd feel about the final product as I usually substitute cottage cheese for ricotta in lasagna but I went ahead and bought the big container and made it according to the recipe and it was surprisingly great with the sauce mixed in! I did not add all the mozzarella because my bowl wasn't big enough but I did add some garlic powder to the cheese/ziti mixture. Then I layered the mozzarella on top of it in the pan. I mixed ground turkey and veggies with the leftover sauce from one jar but I had to buy two jars anyway since I couldn't find a 32 oz one (all the ones I saw were 25 or 45). Since my meat/veg sauce was overflowing in the pan, I ended up having to add the extra 1/2 jar of sauce as a layer on top of the meat sauce. I also added an extra layar of mozzarella with the parm on top. I'm surprised at how much I liked it and it is definitely better the next day. Just make sure to use at least 32 oz of sauce rather than just one normal 26 oz jar! Very good and besides the need for a large mixing bowl, very easy to make.

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lm201

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

A very tasty and easy recipe. I agree with the others who suggest only using 15oz of ricotta. This is a great recipe for a beginner cook - it's pretty much foolproof, and I loved how pretty it looked coming out of the oven. I mixed all the ziti with the cheese mixture and would rather not layer, because in my opinion mixing it all together keeps the pasta from drying out in the oven. It was even better the second day! From now on I will make this a day ahead.

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Cookin' Cher in NYC

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: New York, New York, USA

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Reviewed: Oct. 14, 2009

My husband pretty much followed the recipe as provided, with a few differences (only reason I didn't give it 5 stars) He added some seasoning (salt, pepper, fresh oregano, italian seasoning, garlic powder), and didn't put quite as much tomato sauce on the top (I think next time I would, though). We also used pennette instead of ziti, since that's what we had. An excellent non-meat recipe!

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GuadDidUs

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Reviewed: Oct. 14, 2009

This is my first review and i'm glad it was on this recipe! I always read a bunch of the reviews before deciding on a recipe, and i took a few pointers from other members such as: mixed up 2 eggs and used an entire 32oz container of part-skin ricotta cheese. In that mixture i added a package of 'italian-style' shredded cheese as well as a a good handful of shredded mozzarella. Since i am in LOVE with fresh basil, i chopped up a little bunch of basil and also added a few sprinkles of garlic salt and parsley to taste. Once the ziti was cooked (i meant to cook to al dente, but i got caught up in mixing my cheese mixture and they ended up fully-cooked. I thought i was going to end up with a mush at the end, but it still turned out perfect!). I used a tomato basil sauce and put half the jar on the bottom, then half the noodles, then spooned out the cheese mixture evenly on top of the ziti. Next was a light sprinkle of mozz cheese. I repeated the previous steps starting with the sauce, and ending with cheese, and then some grated parmesan on top. Baked at 375 COVERED wth foil for 30 min, and ended it by putting unde the broiler on low until the cheese on top was lightly browned. This was DIVINE!!! It also can serve about 8 people, at least. I think the garlic salt/parsley/fresh basil additions really helped keep it too cheesy-bland. My husband took some the next day for lunch and he NEVER eats leftovers!! Thanks to all the other reviewers and also the member who added this great re

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AUDRN787

Home Town: Middletown, New Jersey, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Oct. 13, 2009

This is a good base recipe for baked ziti. I'm glad I decided to use the entire 32 ounce container of ricotta cheese, because I don't think it would have been cheesy enough just using the 24 ounces. Therefore, I used 2 eggs instead of one. I also added about an extra cup of sauce, which really made this nice & cheesy and not dry at all. I had some leftover mushrooms & a cubanelle pepper I chopped & sauteed before adding in this also, which was really good. I also added some Italian seasoning to the cheese mixture. I would make this again, this recipe is very versatile for adding other ingredients of your choice. Thanks :)

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