Reviewed: Jul. 9, 2009

Awesome recipe! I did mix the sour cream and pasta together as one person suggested before putting it into the casserole dish. Best baked ziti I've ever had.

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mandilong

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

I added some sausage--and did mix my noodles and sauce before laying it out in the pan...just so my noodles wouldn't be dry. Great for left-overs also!! Thanks!

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girliemom22

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

Loved this!! I made this for some picky eaters and they raved about it asking me to make it again. I did use more cheese then the recipe called for, it was also shredded not sliced, and I used a little less sauce. This is a great recipe.

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Jeni

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Reviewed: Jun. 21, 2009

Sour cream in an Italian pasta dish...who knew! Fantastic!

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Elizabeth

Cooking Level: Intermediate

Home Town: Owensboro, Kentucky, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 15, 2009

This was wonderful. I followed recipe exactly. Used Emeril's chuncky marinara for the spaghetti sauce.... definately a keeper in our house! Everyone loved it!!

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Donna

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Reviewed: Jun. 4, 2009

Lethally good! I coated the ziti in the sour cream, used 6 cheese Ragu sauce and good Italian sausage cut up (pre-cooked) in smnall pieces. Great recipe and a keeper for me.

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iluvPugs

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Reviewed: May 30, 2009

I made this recipe (following exactly) for a group of 25 without even trying it first, and every one of them were asking for the recipe!! It turned out great, not dry, and very flavorful!! Thanks so much for sharing, YUMMM!!

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MelissasMeals

Cooking Level: Intermediate

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Reviewed: May 28, 2009

It was very good - substituted pepperoni for the ground beef and onion - also, halved the sour cream and replaced the other half with ricotta - also added chopped basil to this layer along with parmesan - reggiano is a must! Baked for 30 minutes covered, and 10 minutes uncovered and let sit for 5 - pretty good for a quick meal!

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Wendy

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Reviewed: May 25, 2009

This was my first baked ziti and the recipe is very good, but I felt that some of the measurements are off. I think 2 (24 oz) jars of sauce are plenty. 56 oz is a lot of sauce. Also, there is no way that all of that pasta and sauce would fit in a 2 qt baking dish. I used a deep 9x13 dish and everything just barely fit. I thought the sour cream was very good and is a little easier to spread instead of ricotta. I also added some frozen chopped spinach, chopped mushrooms and garlic to the sauce. This would also be awesome with Italian sausage. Very tasty! Thanks a lot!

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: May 21, 2009

I'm a horrible cook, but my family loved this!!

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Dominique

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Reviewed: May 19, 2009

We loved this! The sour cream gives it a nice twist. I used ground turkey instead of beef. I also used sliced Havarti for the first cheese layer and shredded three-cheese blend for the top layer (because I didn't have what the recipe called for). Anyway, totally fab and we'll definitely make it again.

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SpecialKsGirl

Cooking Level: Intermediate

Home Town: Niceville, Florida, USA

Living In: Camarillo, California, USA

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Reviewed: May 19, 2009

By far this was the best recipe that I have found on this site so far!! I substituted ricotta for sour cream and did not have provolone so I used jack and mozzarella. I also used whole wheat pasta and ground turkey. Very yummy!!

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meglea

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Reviewed: May 3, 2009

This was really good! I made it with leftover home made meat sauce. The fresh basil was really nice on this. I usually make ziti with ricotta but this is a good alternative. It seemed a bit lighter. I'll be making this again!

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cbjc

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Roswell, Georgia, USA

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Reviewed: May 1, 2009

I'm a college student who doesn't have too much experience in the kitchen, but this recipe was easy to put together and turned out delicious! Even my boyfriend, who hates pasta, went back for more!

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Blondiebec

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Reviewed: Apr. 30, 2009

I have made this many times now and it is the best I ever had. My family and friends just love it and I pass it around so they can make it too.

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jan

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Reviewed: Apr. 26, 2009

This recipe was ok. I used Classico Fire Roasted Tomato & Garlic sauce. Perhaps if I tried a different sauce I would've like this better.

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Jenni C

Cooking Level: Intermediate

Home Town: Steger, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Apr. 22, 2009

This was by far the best recipe we've tried for Baked Ziti! My 10yr old couldn't get enough of it! The only change I would suggest is to use shredded mozzarella and tear the provolone into pieces - I was a little wary of the sour cream as I am a ricotta fan - but it was great!

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Penny

Cooking Level: Intermediate

Home Town: Staunton, Virginia, USA

Living In: Greenwood, Indiana, USA

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Reviewed: Apr. 21, 2009

This was my first attempt at making baked ziti and it was amazing. I made it for a group of friends as an easy dinner party recipe. Everyone loved it and to this day I’m being begged to make it again. The fun thing about this dish is you can easily make it your own by changing the cheese adding extras and removing what you don’t want. I made my vegetarian and used different cheeses. A word of advice, don’t remove the sour cream, that’s the extra yummy ingredient. Soon I’ll try this recipe with Feta cheese. Happy Bakeziting!

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Livia

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Reviewed: Apr. 20, 2009

This recipe is the best. I make for our family, half I put in the freezer for a later date and half to be eaten right away. It is delicious! I have made it for friends and family and I always get rave reviews.

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mrs.ferrante

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Morgan Hill, California, USA

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Reviewed: Apr. 13, 2009

This is my all time favorite recipe. If I need to make a meal for someone they always get this ziti. I have also used zucchini instead of ground meat and have used sausage and ground meat... both are AWESOME! The only thing different I have done is add a little more basil and oregano, to taste. I don't even have this in my recipe box anymore since I make it so often I go off of memory! AWESOME!!

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Stefanie

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