Reviewed: Nov. 5, 2008

Great and easy to make. Nothing more to say!

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Reviewed: Nov. 5, 2008

This is an OUTSTANDING recipe.I mixed the sour cream with the meat sauce with. I did not use the basil but it was still very good.I also used chicken sauaged with the ground beef

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DMFEDD17

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 27, 2008

A personal favorite of mine! I've used this recipe twice, and both times have turned out wonderfully. The first time, i followed the recipe to a T and it got rave reviews. The 2nd time, I decided to take a vegetarian spin on it by substituting portabello mushrooms for ground beef. I cooked it just as the beef should have been cooked, with the same seasonings. it was absolutely fabulous! The sour cream really makes it.

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Bobachai

Cooking Level: Beginning

Home Town: Thousand Oaks, California, USA

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Reviewed: Oct. 19, 2008

This was great! It makes a lot! i used 2-2 quart dishes and froze one like a few others had suggested. It turned out very good and the leftovers were delicious too!

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Ashley

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Oct. 1, 2008

This was SO good! The only thing I changed was tossing the pasta w/ the sour cream beforehand like other reviewers suggested.

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Angie

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Reviewed: Sep. 22, 2008

I read the reviews and decided to be a little creative. I mixed the ziti with sour cream, ricotta, 1 egg, and 1 jar of the spaghetti sauce. I used Italian sausage and browned it with onion and garlic. I drained the fat off and added the remaining jar of spaghetti sauce. I sprayed a deep baking pan with olive oil spray and then added a layer of ziti, sausage mixture, shredded mozzarella cheese, sliced provolone topped off with sliced pepperoni. I repeated the layers, except for the pepperoni, and topped it off with the parmesan and the fresh basil. I also made an extra pan of this for a friend. Everyone raved about how good it was! I was surprised when my pasta hating son had two helpings! I am giving this 5 stars because it is an excellent base recipe. Thank you!

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iluvmyangylrose

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Cypress, California, USA

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Reviewed: Sep. 20, 2008

I make this all the time. I make mine with Trader Joe's Organic Vodka Sauce & Shredded cheese. It tastes awesome!!! I don't eat meat so I use the fake Morning Star Farms recipe crumbles and It turns out perfect every time. This is a recipe that is REALLY HARD to screw up. It makes great leftovers for days! A+

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Summer N.

Cooking Level: Intermediate

Living In: Carlsbad, California, USA

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Reviewed: Sep. 18, 2008

I actually like this better than lasagne! (Similar flavors for you lasagne lovers.)

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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Sep. 17, 2008

I too mixed the ziti with the sour cream rather than layer it and it was perfect. The whole family loved it!

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rachsam1970

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Reviewed: Sep. 13, 2008

Very easy and good. I added pepperoni layered over the provelone and used 1/2 Italian sausage and 1/2 hamburger meat. Very tasty!

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Michelle

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 11, 2008

Would have given it 5 stars, because it was so darned tasty, but I used my own recipe for spagetti sauce. A jar spagetti sauce? My goodness!! That's the best part. Try any sauces on this site.. a far cry better than from a jar! I was skeptical about the sour cream, but gave it a go.. it was delish. Other than the sauce, didn't change a thing.. (OK, I snuck in some extra cheese) so sue me!

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 2, 2008

I made this last night using penne instead of ziti, and it was really delicious. I took the advice of others and mixed the sour cream right in with the hot, drained pasta, then followed the rest of the recipe letter for letter. Moist, cheesy and flavorful - the fresh basil is awesome.

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cathryn

Cooking Level: Beginning

Home Town: Erie, Pennsylvania, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 31, 2008

This was my first time making baked ziti and I can't rave enough about the recipe! It was a HUGE success! I threw a couples baby shower for a family member and it was the perfect dish. I am not a fan of ricotta so I was happy to see the sour cream substitute. Just a note-I used my homeade sauce and extra cheese (you can't have enough). Also I used a bigger dish-it fits perfect in one of those aluminium roaster pans. Perfect for a family get together or large group. Thanks!

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shellfish

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

Very good but, like other reviews I used Ricotta not sour cream!!!

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RILEYMOO

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Reviewed: Aug. 24, 2008

Five stars all the way around! This was the best baked pasta I've come across so far. This made a LOT more than 8 servings/2qt-worth. I made this in a 4qt/11x13" baking dish and the dish was full. I used a can of Hunt's "zesty and spicy" sauce and a jar of three-cheese. The spicy sauce and provolone cheese defintely gave this dish the kick I've been looking for. My husband and I sent some home with my mother-in-law and heard that my father-in-law raved about it! I will DEFINTELY make this again and again! (This is going to be a perfect potluck dish for our family suppers - thank you SO much for sharing!) FYI - I mixed the sour cream with the pasta before adding sauce, as suggested by another reviewer.

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RASPBERRYKITTY

Cooking Level: Intermediate

Living In: Van Wert, Ohio, USA

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Reviewed: Aug. 21, 2008

This was so good! I used ground turkey instead of ground beef and I forgot to get fresh basil, so I used dried and it still turned out great. I made it for a family gathering and everyone loved it. I also love that it is so simple. Thanks for the awesome recipe!

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liz_hughes78

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Reviewed: Aug. 11, 2008

I used 2 cups of sour cream and mixed it with the ziti before layering. I also used 8 oz. of both cheeses instead of 6. It turned out fantastic...this is definitely a keeper!!!

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Aliasred

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Reviewed: Aug. 6, 2008

It makes a LOT (and may spill over in your oven). It is a great, inexpensive dish to make for a large crowd. In the future, I would mix the basil in, as I think you miss out on a lot of the flavor when it is on top.

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Lisa H.

Cooking Level: Intermediate

Home Town: Roseau, Minnesota, USA

Living In: Albertville, Minnesota, USA

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Reviewed: Aug. 1, 2008

Have made this several times. Comes out perfectly. I always have to make two and get requests for the recipe!

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egonewild

Cooking Level: Intermediate

Home Town: Chapel Hill, North Carolina, USA

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Reviewed: Jul. 31, 2008

This is a HUGE hit in my house. I never would have thought sour cream would be such an awesome addition to baked ziti but it's delicious. I often make this without the meat and it turns out just as well. One thing I've done differently is to mix the ziti with one jar of the spaghetti sauce so that it's all coated. I let it sit for about 10-15 before assembling. It helps ensure that all the noodles have sauce on them.

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