Baked Ziti IV

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Most Helpful Positive Review

Nov 17, 2006

OK Everyone, I made this last night and it is a keeper !!! Very very good!!! I also did a few changes I used onions and green onions (tops only ). I added some red bell pepper, I used beef and sweet italian sausage. I was a little leary about the rosemary in this sauce, but what ever you do do not leave it out.(oh my god wonderful). Also use fresh rosemary, I used more garlic than call for ofcourse!!. I added basil and Italian seasoning to the meat mixture while cooking. After I added the sauce I added some red wine (a must). Also I added a teaspoon of sugar. Now I also used ricotta instead of cottage cheese, I used a Italian penne pasta (Imported kind found in supermarket). I was also not to sure about the sour cream I do not like it at all, but I used it. Also do not leave it out made a big difference. I layered mine and baked covered for 35 min then uncovered for 10 min more. I served with garlic bread and a soft white wine. HEAVEN!!!.

—griller3

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Most Helpful Critical Review

Feb 12, 2004

I do not believe this can be "the best" when you have to buy pre-made spaghetti sauce. It will be different for everyone depending on the type of sauce used. I would prefer the sauce included in the recipe, but I will make my own.

—MinxyBaby

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999 Ratings

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Oct 10, 2006

Good stuff! This is a really strong recipe at its core. I would just modify some of the basic elements...especially step no. 4. Here are the recommendtions I would make to give this recipe a five star rating: 1. Mix the sour cream, cottage cheese, mozzarella and parmesan together in a bowl. 2. Mix the pasta into the meat sauce. After spraying the casserole dish with non-stick spray, layer half the pasta/meat sauce in the dish. Spread the cheese mix on top of the bottom layer. Layer the rest of the pasta/meat sauce on top. Finish the casserole by placing the six slices of Provolone cheese and then bake. Twenty minutes at 350 was perfect. Other changes I made: I used 28 ounces of home made tomato sauce. The recipe was not specific enough for me - it said, "1 1/2 (26 ounce) jars spaghetti sauce" ...So is that 26 ounces total? Or is it 39 ounces? Another change I made is I used a pound of ground beef since I did not have the pork sauage on hand. I think the sausage would make it even better. Anyway, this recipe will fullfil a lasagna craving with half the effort.

—FoodieGal

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Dec 08, 2003

Added some extra spices to the meat mixture--minced garlic. basil, oregeno,salt and pepper. Used ricotta instead of cottage cheese. Used 8 oz. of sour cream and 15 oz. of ricotta. Mixed everything together in a large pot, except for the provolone cheese. Put a small layer of sauce in the bottom of the pan, threw in half the ziti mixture, then the provolone, then the rest of the ziti. I have been making lasagna for years, and think from now on I will use this recipe....much easier to prepare. Was a bit leary of the sour cream, but texture was wonderful. My Italian husband said this was the best ziti he's ever had. My sons went NUTS over this. Thanks.

—JODY4W

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Jan 28, 2007

Mine turned out DELICIOUS. This was a great basic recipe. I made several additions/changes: I used ground beef and ground sweet Italian turkey sausage, removed from the casings. To the beef mixture, I added a pinch of dried rosemary, dried oregano, dried basil, and some red pepper flakes. For the cheese mixture, I didn't have sour cream, so I used softened 8 oz. cream cheese mixed with 8 oz. of ricotta cheese, mixed with 3/4 cup shredded parmesan cheese. After the sauce mix was done, I added about half of it to the cooked ziti, which I stopped boiling one minute before al dente. Barilla's ziti, which I used, is 10 mins to al dente, but I cooked it for 9 mins. It was perfect for the baked dish. Okay, so with half the sauce and beef mixed in with the pasta, I layered the pasta with sauce mix in a 9 x 13 pan, then placed the layer of provolone cheese on top of that. I then spread the cream cheese/ricotta mix on top of the provolone slices, then the rest of the pasta and sauce mix. After that, I poured the rest of the marinara/beef mix on it evenly. I had a bit of the cream cheese/ricotta mix left, so I dotted it on top of the last layer of sauce, then finished with a layer of mozzarella. I baked it at 400 F for 20 minutes, until the mozzarella was brown. It was a tasty meal. I think I prefer it over lasagna. My fiancé loved it, and ate two huge helpings. I only had one serving because my thighs are huge enough.

—siamesechin

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Apr 03, 2003

As a lasagna lover, I love this dish. Easier to make but tastes the same. Also substituted cottage cheese for the more traditional ricotta. Sprinkle on some oregano instead of rosemary for true Italian flavor. Note that the recipe puts ALL of each type of cheese on a certain layer, they are not repeated on subsequent layers (i.e., use all your ricotta/provolone on the first layer!)

—Healthy chef

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Aug 20, 2003

Wow, this is good! I played with it a bit to make it a little more healthy and can't believe how good it turned out! I subsituted the beef and pork with ground turkey and hot turkey sausage, casings removed. I also used non-fat cottage cheese and sour cream. The only thing I'd do differently next time is I'd cut down on the amount of mozarella and provolone cheese - a little too much for my liking. All in all this got rave reviews from everyone who ate it...A+

—Shelley W

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Sep 02, 2006

This turned out well. I used less ground beef and more sausage... went with a Spicy Italian. Browned the onion with the meat and the garlic, used 2 jars Barilla's Boscaiola Sauce (Mushroom and Garlic) and added 1 and 1/2 tsp. dried rosemary to the sauce. Mixed the sour cream (1/2 cup) with the ricotta (15 oz.) and the mozzarella (8 oz.) and parm along with 1 tsp. dried basil and a bit of S & P. I also added an egg to the cheese mixture. Layered some SAUCE FIRST, 1/2 pasta mixed with cheese, 1/2 provalone, more sauce, and repeated, topped with alot more sauce. You might need to open an extra jar. I needed a bit more, but I did use extra cheese. Great pot luck dish. I have used Barilla's Arrabiata Sauce in this as well, and it's really good, too. Tastes even better leftover. Thanks, Seth!

—~TAYLOR~

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Nutrition

Calories
489 kcal
24%

Carbohydrates
43.8 g
14%

Cholesterol
55 mg
18%

Fat
24.5 g
38%

Fiber
3.8 g
15%

Protein
22.1 g
44%

Sodium
801 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Ziti IV

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 489
Calories from Fat: 221

% Daily Value *
Total Fat 24.5g 38 %
Saturated Fat 10.9g 54 %
Cholesterol 55mg 18 %
Sodium 801mg 32 %
Potassium 538mg 15 %
Total Carbohydrates 43.8g 14 %
Dietary Fiber 3.8g 15 %
Protein 22.1g 44 %
** Sugars 9.9g
Vitamin A 15 %
Vitamin C 5 %
Calcium 36 %
Iron 26 %
** Thiamin 18 %
Niacin 87 %
Vitamin B6 22 %
Magnesium 20 %
Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.