The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 2, 2009
Made this for a family party using my own homemade sauce and it was a hit!
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Cooking Level: Expert

Home Town: Rochester, New York, USA
Living In: Webster, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
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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Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA
Living In: Bellevue, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 24, 2009
I have only one word to say about this.....YUM.
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Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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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Living In: Kingwood, West Virginia, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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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Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA
Living In: Margate, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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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Home Town: Middletown, New Jersey, USA
Living In: Roanoke, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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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Cooking Level: Expert

Home Town: Trenton, New Jersey, USA
Living In: Levittown, Pennsylvania, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 8, 2009
Very few ingredients, easy to throw together and tasted good. Nothing fancy or special, but a perfect busy weeknight meal.
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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 5, 2009
I give the basic recipe a 3, I added garlic parsley basil etc for flavor and meat, I did layer it and i wonder if id have been better mixed. Its an easy bland meal and very filling
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Cooking Level: Beginning

Home Town: Crestview, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 19, 2009
I fell in love with baked ziti at little hole in the wall place that recently closed down. Everywhere else I have tried rivals Stouffers...yuck. I love this recipe! Its creamy and flavorful. Instead of regular spaghetti sauce I used marinara sauce and added italian seasoning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 15, 2009
My husband and I both completely enjoyed this dish. I added some diced zucchini and garlic from the garden as well as some crushed red peppers and italian seasoning. I can't wait for lunch tomorrow. This is a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 14, 2009
Four stars as-is. It was good and very simple to make, but there are a few things I will tweak if I decide to make it again. First, I would add more sauce and reduce the ricotta to 20oz at most, probably closer to 16oz. I would also save some of the mozzarella to put on top of the pasta before baking. Some Italian seasoning wouldn't hurt, either.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 12, 2009
Oh my, this is delicious! I halved the recipe for the two of us (there were still plenty of leftovers) and used slightly less than half the riccotta cheese. I also put a layer of mozzerella on the top. It tasted even better reheated! This one wll go in my permanent recipe file! Thanks for the recipe!
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Cooking Level: Expert

Home Town: Modesto, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 9, 2009
This is definately a keeper. It definately turns out better when I use good quality pasta sauce. I also reduce the ricotta to 15 oz as other reviewers did and it tasted great. The kids love this dish and ask for it at least once a week.
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Photo by Sara A.

Cooking Level: Intermediate

Living In: Leland, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 4, 2009
My entire family loved this! Made it as directed, and chose to use a local favorite for the sauce - LaRosa's original spaghetti sauce. Kids wanted it in their school lunches, so I warmed it up and loaded-up their little thermos jars, and boy were they happy!
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