Reviewed: Mar. 2, 2009

This was so easy to assemble and so yummy! Very cheesy - which I love :-) I did toss the ziti with the sauce for the bottom layer but changed nothing else.

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keh

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Reviewed: Mar. 2, 2009

Finally, great baked ziti in our home! I don't know why it just never turns out for me, but this was really great. I subbed ricotta for half of the sour cream and always make homemade sauce & it was a cheesy, gooey, wonderful mess - just how baked ziti should be! (If you will willfully risk burning yourself on hot, bubbly cheese, you've done it right!)

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shanagan

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

Very plain.

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Bree

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Reviewed: Feb. 22, 2009

Yum. Very easy and very yummy. I also followed another reviewers advice and mixed the past with the sour cream, used italian sausage instead of ground beef. Otherwise, everything was exactly as written. I filled 2-8x8 dishes to the top.

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suz

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Reviewed: Feb. 19, 2009

The best!!!!!

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Matconorth

Cooking Level: Professional

Home Town: Farmington Hills, Michigan, USA

Living In: Cadillac, Michigan, USA

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Reviewed: Feb. 14, 2009

Love this recipe. I use 2 cups sour cream and I think it tastes better if you make it in a smaller but deeper pan so that each layer has enough of the flavors. If you do this though, it takes a long time to cook(could be at least an hour).

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FABFOUR

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Reviewed: Feb. 9, 2009

This recipe was very yummy however in my opinion 2 jars of sauce was way too much. My ziti was swimming in it. I also mixed my pasta with the sour cream as others did and that worked out perfectly. I will definately make this again but with much less sauce, maybe just one jar.

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Cheri826

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

I made this for dinner tonight and it was delicious! I only bought one 26oz jar of sauce and so I was worried about it being a little dry, but it wasn't. I browned the meat and added a few herbs. Then when I added the onions I also tossed in some garlic. I mixed the pasta with most of the sour cream. Then when I was layering I added a few dollops because I was worried about it being too dry. I used a mixture of cheeses. (Quattro formaggio is a great cheese mixture from Trader Joe's!!) I also used some mozzarella and parmesan for the top. I divided the recipe into two 8x8 dishes and froze one for another night. Overall, a great recipe and very quick to throw together!

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jeepgirl003

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Feb. 6, 2009

**Update** - I made this for a second time and used a 15oz carton of ricotta cheese for the sour cream, again mixed in with the pasta. Used ground turkey and added 1 t. each, italian herb and salt. Deelish!! prefer the ricotta, for sure. My husband would like me to add capers and red pepper flakes next time, but as I said before, the kids LOVE it the simple way. This was a great and easy meal. My kids (3 and 18 months)devoured their dinner - I should give 5 stars for that. I used macaroni and coated the pasta with sour cream as recommended. I used a 12oz package of shredded cheese combo from Trader Joe's and dried basil for fresh. I will make again.

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Linda

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Feb. 3, 2009

This was very good. Thanks so much for the recipe.

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susiehomemaker

Living In: Spokane, Washington, USA

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Reviewed: Feb. 3, 2009

Very yummy! Was a huge hit with my family, a must try!

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Emily

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Reviewed: Feb. 2, 2009

This was OK. I halved the recipe for our family of 4 and there were leftovers (I have 2 young kids though.) I used a 24.5 oz. can of sauce and it was enough. If I were to make this again, which I doubt I will since there are so many other versions to try instead, I would reduce the sour cream by about 30% (e.g., instead of 1.5 cups, try 1 cup). Also, I mixed the sour cream into the pasta instead of layering it. Not sure if that made it taste too "sour creamy".

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Cheryl

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

I made this exactly as the recipes specified, except tossed the pasta with the sour cream before adding the other ingredients. We add from this for multiple days when we didn't have time to make dinner. Thanks for the recipe.

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HPP22207

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Reviewed: Jan. 30, 2009

This is a great recipe!!! I used vodka cream sauce as well as italian sausage, make sure you coat the pasta in sour cream, it makes a huge difference.

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PattyM

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Reviewed: Jan. 28, 2009

Instead of a 9x13" pan, I divide this recipe into two smaller pans. One I pop in the oven and the other in the freezer. I can thaw it in the morning and cook it that night. It tastes just as good as the first one.

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sammi

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: Jan. 27, 2009

Excellent!!! I took the advice of other reviewers and tossed the pasta and sour cream together and used sausage in place of ground beef. I did not have any fresh basil, so I used dried basil, oregano and garlic salt in between the layers. The spaghetti sauce I used had green peppers and mushrooms. Everyone raved! I will be using this recipe often. Thanks for sharing!!!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

I literally just got done eating this and it was wonderful!!! I loved it as well as my 18 month old!! I will make this often!

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mel0421

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Reviewed: Jan. 26, 2009

I love this dish! It's extremely easy - but really, really good. I'm making it again tonight! =P

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Rosie McPosie

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Reviewed: Jan. 26, 2009

Certainly one of the better ziti recipes i've had. It is quick, cheap, simple, and thank heavens, not too cheesy. It may be a little boring for my tastebuds as followed by the recipe, but it wouldn't take much to kick it up a notch. I did saute the onions before throwing in the beef. Next time I'll experiment with a few changes like 3-6 cloves of sauteed garlic, a dash of pepper flakes, or maybe mixing/subbing the beef for italian sausage.

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