Reviewed: Mar. 29, 2009

This recipe for baked ziti was just great. It was easy to make, was ready in an a hour and everyone loved it. I'll be making this one again.

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Barbara

Cooking Level: Intermediate

Home Town: Waretown, New Jersey, USA

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Reviewed: Mar. 28, 2009

THIS RECIPE IS JUST A PLATFORM FOR SO MUCH MORE! I ADDED SAUTEED ONIONS & COOKED GROUND TURKEY TO THE RECIPE AND IT WAS GREAT! I ALSO RECOMMEND USING MORE SAUCE AND THE REDUCED FAT RICOTTA CHEESE AND SKIM-MILK MOZERELLA WAS JUST FINE...DIDN'T MISS THE CALORIES OR FAT AT ALL!

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princessxcooks

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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Reviewed: Mar. 25, 2009

This recipe is SO EASY to make! I made two batches so I could freeze one for later. It hardly took me any time at all to add the doubled amount - I would definitely recommend this for a freezable recipe! I wanted to add some vegetables, so I added a layer of zucchini and squash to the mix. Also, I didn't bother with the layering as some recommended. I figured it would taste the same mixed up (as one reviewer pointed out that it did - just not as pretty) plus I was making a double batch... might as well make my life easy! :). This recipe is great for making additions to, but is also great as is.

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Faeli H

Cooking Level: Intermediate

Home Town: Angeles City, Pampanga, Philippines

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Reviewed: Mar. 22, 2009

Used less ricotta, only because I bought the wrong amount but seemed to be plenty! Also, I used my own sauce instead of store bought. Everyone enjoyed! Will make this again soon!

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KARENH2O

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Reviewed: Mar. 10, 2009

I followed this recipe except I added some powdered garlic to the cheese mixture for flavor. I am not a big fan of very "saucy" ziti so the amount of sauce was perfect for me. I will cut back on the ricotta cheese next time though. It was a little bit too much for my personal taste. But the recipe was great and we will make it again. Nice serving size for a dinner party!

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ashley0809

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

Super yummy!! This is the way I can get my husband to eat something near to spaghetti! It is easy and delicious!

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Heather

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Reviewed: Mar. 4, 2009

This was so good! I used the advice of others and used less ricotta. I mixed it all together and didn't layer. Made it ahead and refrigerated it - cooked the pasta at less time than needed so it would finish cooking later on. This is a keeper! As I say - it's print-worthy (I print the ones I plan to use regularly and put in a binder).

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Inkbrain

Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 1, 2009

This is great, I have made it several times. I'm actually about to make it tonight for dinner and figured while I'm on the computer to get the recipe I'd finally rate it :p

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Sarah

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Reviewed: Feb. 24, 2009

Very yummy! This was my first attempt at making ziti and this hit the spot. Next time I'll try with less ricotta. Thanks!

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Megz

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Reviewed: Feb. 22, 2009

Less ricotta, more sauce.

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Karen

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Reviewed: Feb. 11, 2009

I altered the recipe quite a bit. I used one cup of shredded, low fat mozzarella cheese, one-eighth a cup of cream to the spaghetti sauce, one-quarter cup asiago cheese, one medium onion diced, and a 14 oz can of artichokes. I made it for 6 people and every body loved it and asked for the recipe!

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Krishan

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

Good flavor, but needed more sauce

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Christina

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Reviewed: Feb. 4, 2009

this is a good base recipe. I can't give it 5 stars because I didn't follow it completely. I browned a lb. of ground beef with onions and garlic, and mixed it with 2 jars of sauce. (I'm really glad I used 2 jars--it would have been much too dry if I didn't!) Also, I think 24 oz. of ricotta is too much. 15 oz. is all it needs. I seasoned the ricotta with salt, oregano, basil and parsley, and wish I added more because it still was a bit bland. I followed some others' advice and layered rather than mixed... a little sauce on the bottom, 1/2 ziti and 1/2 sauce mixed, ricotta, remaining ziti and sauce, and topped it with fresh shredded mozz. Be sure to under cook the ziti, because it cooks more in the oven. And cover the dish with foil for 20-30 min, then cook uncovered for another 10 min. Yum!

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SPECIALCAY06

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Reviewed: Feb. 1, 2009

This was very good! Like other reviewers said though it wouldn't of had enough sauce but my package of pasta was only 14 oz. so that helped!.. Thanks I'll make this again!...

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Feb. 1, 2009

Very good recipe! it didnt fit in my 9x13 dish though, i had to make two.. one in a 8x8 and one in a 9x13. i used half a pound of mozarella cheese, 16 ounces ricotta, 1 egg, salt and pepper. mixed that with the pasta. used part skim ricotta and mozarrella. I added 1 pound ground beef to the sauce and sauteed onion. the only reason i give it a 4 is because of the amount it makes, i had to make more sauce for the 8x8 dish. Served with garlic bread. (unsalted butter mixed with garlic powder and salt) topped with shredded mozarella and a bit of oregano, while the ziti was setting i put it in the oven.

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Feb. 1, 2009

Yummy .. I used a little more Mozzerella and less ricotta

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Kerbdawg

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Reviewed: Jan. 30, 2009

Exactly the recipe I was looking for. I wanted to find a recipe like the ones in the NYC pizzerias and here it is. I don't like a lot of sauce so this fits the bill. I used Francesco Rinaldi Sweet and Tasty spagetti sauce and it added that extra kick. Delicious.

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Toni

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: Jan. 29, 2009

I was browsing threw baked ziti recipes.And this one that I've been making for a long while.The recipe is great.But I als sprinkle parm cheese on the top.And then cover.My family loves it.

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paneragirl

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

I only used 15 oz of mozzarella, and I didn't use an entire 32 oz jar of sauce...I think it was 2 10 oz jars. I liked the suggestion of bread crumbs. This recipe is good-I would have used the 24 oz of ricotta, but my boyfriend thought the 15 was too much!! And I used Ragu sauce, which tends to be blander (stay away from Ragu!)

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mmk1125

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Reviewed: Jan. 19, 2009

This recipe was great, but I added a few things.. 1 lb of ground beef 1/2 ground sausage 32 oz of Ricotta cheese instead of 24 oz. 2 eggs instead of 1 1 large onion, finely chopped Used (1) 26 oz jar of roasted garlic and onion spaghetti sauce, (1) jar of garden vegetable spaghetti sauce. Fry ground beef, sausage and onion until well browned. Reserve two large spoons of spaghetti sauce, one of each type of sauce. Add spaghetti sauce and simmer low for 30 minutes. Mix eggs and ricotta, then add beef mixture, ziti and cheese. Use reserve spaghetti sauce and cover bottom of 13" x 9" pan. Add ziti mixture to pan. Bake for 30 mins and let sit for 15 minutes.

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