Reviewed: Nov. 21, 2009

Very good, will make again. It was a little meatier than I thought ziti should be, but very good. Great for feeding a big group of kids!

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Henrygirls

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2009

Different than I was expecting, but fantastic! After reading many reviews, I tossed the pasta in the sour cream, browned my ground beef with italian seasoning, salt, & pepper, used 1 jar of italian sausage spaghetti sauce & 1 jar of mushroom spaghetti sauce, and increased both cheeses by about 2 ounces. I made it all in 1 deep 9" x 13" pan and it barely fit. The result was very creamy, flavorful ziti - a ton of it! My husband and I ate it for 4 meals & still had nearly half a pan left. Next time I will try separating it into 2 smaller pans and maybe put some mozzarella on top (not just the parmesan) for a browned cheesy crust. Fantastic recipe!

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CatLovesD

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Akron, Ohio, USA

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Reviewed: Nov. 8, 2009

Even better reheated the next day!

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BERLEE

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Reviewed: Oct. 22, 2009

Very good! Loved this recipe.. I make something similar but this was excellent!! Whole family loved it. Also, my sister in law stole the recipe. :)

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Chair

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

My husband's favorite meal in the whole world is Baked Ziti. After seeing this recipe featured, I decided to switch up the recipe I had been using. I will NEVER go back to the old recipe. I mix the sour cream and the pasta together before I start he layering process, this helps keep everything moist. I also choose to use roasted garlic red sauce. I love this recipe. Everyone should use it!!

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Anne

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Reviewed: Oct. 18, 2009

I have been making this for years, it is one of my husband's absolute favorite dishes. Great flavors, very hearty and even makes great leftovers! Thanks for the recipe!

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jackie.f.johnson

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Reviewed: Oct. 18, 2009

GREAT dish! I also mixed the sour cream with the pasta and then layered the remaining ingredients. I made a double batch for our family of 5 and another family of 5. We only needed ONE batch...and that's with kids and adults alike going for seconds. Try this, we loved it!

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LpgFamily5

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

Great Recipe. I did like others suggested and mixed the sour cream and pasta together. This is definately a keeper - my family loved it.

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Michelle

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Reviewed: Oct. 16, 2009

This is the recipe I use. So easy to make I was really skeptical the first time I tried it. My only change is to skip the provolone and use all mozzarella but there are limitless possibilities for additions and ways to make this recipe your own... olives, veggies, a little jarred alfredo, different pasta. My husband loves this and actually prefers it to my "takes all day" lasagne. I line up all the ziti in little rows to make it neat and easy to serve but I don't think you have to take the time. I usually serve this with a salad, green beans and garlic bread.

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Elena W

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Reviewed: Oct. 14, 2009

Tasty dish... I did add a few cloves of garlic to the pan when softening the onion. I used my own sauce , so I didn't really measure. I only had about 2 thin slices of provolone and 2 c of shredded mozz, lastly I only had about 1/2 c of sour cream(lite) on hand, so I added 2 oz of cream cheese(also lite- and all I had on hand). Still everyone ate,so no complaints here.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Oct. 11, 2009

Dude! Who needs an italian restaurant. It's so easy to do this at home. This was great. I halved the recipie since it's only my wife & I. Turned out great with perfect flavors. I will definately make this again. I might add some green pepper next time.

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Don Wyatt

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Reviewed: Oct. 10, 2009

I should have followed the recipe more exactly. I used about a cup of shredded mozzarella because I had it on hand. However, it came out more like hambuger helper. Good recipe I'm sure because even without enough cheese it was still tasty and simple.

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becky

Cooking Level: Beginning

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Reviewed: Oct. 8, 2009

The recipe was quick and easy and very cheesey. I used Italian Sausage, sliced after cooking them, rather than ground beef. I also simmered the mixture for about 30 minutes so the sausage and sause blended well. I used the Ricotta cheese rather than sour cream and it turned out wonderful. The entire family loved it, great recipe.

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Teri G

Cooking Level: Expert

Home Town: Fresno, California, USA

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Reviewed: Oct. 6, 2009

This was a great recipe and easy. I also took the advice of others and mixed the sour cream with the pasta. I originally started placing this in a 9x13 pan to find that there was too much to go in so ended up transferring to a deep dish lasagna pan. My kids were home for the weekend and loved it as much as my husband and I.

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S. LINNEY

Cooking Level: Intermediate

Living In: Sanford, North Carolina, USA

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Reviewed: Sep. 23, 2009

Although I use this site all of the time, this is my first review. I made two batches of this today to take to work because the employees needed a nice "pick-me-up". I was hesitant to take a dish I had never tried but I didn't need to worry. It got RAVE reviews. People begged for the recipe. I really liked it myself (although I prefer the creamier taste of ricotta). I used half beef and half sausage and did mix the sour cream with the pasta as others suggested. Great Job! A new staple!

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stacy

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Reviewed: Sep. 18, 2009

This a very good recipe. I added garlic and used half beef and half pork. You need a much larger pan than is suggested. I used a lasagna pan and it was full.

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