Reviewed: Nov. 10, 2008

I use a mix of gound beef and ground turkey with whole wheat pasta and this dish is still amazing. Its a family favoite.

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warkitty1

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Reviewed: Nov. 10, 2008

This was really good. Everyone had seconds! Great recipe!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Nov. 7, 2008

Delicious! The only changes I made were that I used Ricotta cheese instead of cottage cheese and I used dried rosemary instead of fresh. I served with a ceasar salad and breadsticks. I'll definitely be making this again!

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PoisonIvy250

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

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Reviewed: Nov. 2, 2008

I have made this several times for either personal consumption or for Sunday Football parties and nothing gets left behind. The only changes I make, I add some extra spices to the meat sauce. Such as garlic powder, onion salt and Italian seasoning.

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kbresler

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Oct. 20, 2008

Pretty good...About 4 1/2 stars for me.. BUT...I did make some changes based on what I had at the house. I used all ground beef, not sausage (that would be a great addition). Used penne pasta, added fresh oregano and parsley from the garden. Subbed Ricotta for the cottage cheese. Didn't have provolone so didn't have that flavor but added mozzarella to the sour cream mixture as well as on top. All my herbs were fresh and I never picked up on them, especially rosemary, so will add MORE the next time. So, if I had made it with those few things absent, I'm sure it'd be a 5*. I also cut the recipe in half and it still made a ton!!!

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Oct. 18, 2008

This was tasty. I'm rating a four... but having personal misgivings about Baked Ziti in general; probably won't make again. This is the second recipe I've tried. This one was a little dry; I had to add more sauce. (Used my own marinara; five cups, still had to add more.) First I thought baked ziti was a good, easier alternative to lasagna, but now I'm thinking I would - personally - rather make Italian-flavored goulash or baked pasta in marinara without the cheese to cut down on fat and cholesterol. I know this is entirely a personal preference, but given the prep, cost, and nutritional considerations, I'm not sure that baked ziti in general is for me.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Oct. 4, 2008

This is a hit with big crowds of hungry people.

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LNELONG

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Reviewed: Oct. 3, 2008

i made this for my boyfriend's birthday. after tasting it, he said it was even better than lasagna, and lasagna is his favorite dish. the only changes i made were adding some italian seasoning to the meat mixture, mixing the sauce with the noodles, and adding a little more parmesan than called for on top. delicious!!!

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KR

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Sep. 28, 2008

Excellent dish. I followed the recipe as closley as I can (keeping in mind that I hardly measure anything). My only change was that I used whatever spaghetti sauce I had in my cupboard, which happened to be a sauce with lots of flavor + mushrooms. The added texture of the mushrooms in the finished ziti was wonderful. The only thing I might try differently next time is gently mixing everything after layering because I had a lot sour cream spots.

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stringTHEORY

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Reviewed: Sep. 27, 2008

This was delicious! I didn't have sour cream so I used a full 16-oz container of 'creamy' lowfat cottage cheese instead. Also I used provolone instead of mozzarella both in the middle layer and on top. I added in some fresh chopped parsley and chunks of leftover meatballs. Very creamy and delicious. I had to cook it a bit longer than the instructions said, more like 45 mins. Deeeeelicious!!!!

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BIRDBRAINS5

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Reviewed: Sep. 15, 2008

This was good. I layed slice of provolone cheese over the meat and then put the combined cottage cheese, sour cream and parmesan cheese over that. IT was easy!!!!

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Sep. 13, 2008

This was great! Entire family loved it. Made it as recipe stated but took the advice of subbing ricotta for the cottage cheese and used only ground beef which I did season a bit. Served with extra sauce on the side...Rich, creamy and delicious! ...tasted even better the next day!!

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Sep. 11, 2008

I love it and the kids love it!

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Kristen

Cooking Level: Intermediate

Home Town: Ewen, Michigan, USA

Living In: Marquette, Michigan, USA

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Reviewed: Sep. 6, 2008

YUM! I have been looking for a great baked ziti recipe and this IS IT! I made a few very small changes - I used penne instead of ziti (personal preference) and although I love cottage cheese, my 5 year old daughter prefers ricotta so I used that instead. I topped it with panko bread crumbs and added a bit of veggies (carrots, peppers & celery). My biggest complaint about baked ziti is mushy pasta so I only cooked mine for 5 minutes. Also, I didn't really layer - I sprayed the dish with cooking spray, put in the pasta and added the sour cream, parm and ricotta. I mixed that together and placed the provolone and fresh mozzerella on top then put the meat sauce over all. Topped the whole thing with a little panko and baked for 30 minutes. Far and away the best "ziti" ever. THANKS!

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Alice

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Aug. 26, 2008

This is a great recipe. My kids really loved it.

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schasel

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Reviewed: Aug. 25, 2008

Wow! The sour cream really tops this ziti off perfectly! I used reduced fat sour cream, 1% cottage cheese and part skim mozzarella,ground turkey and turkey sausage (casings removed) to cut back the fat a little. I also did not use rosemary because my grocery store was out of fresh, but I did use extra garlic and it still turned out wonderful! Next time I will try the fresh rosemary as well as adding oregano and basil as many others suggested. Guess my point is don't be afraid to try this if you don't have the rosemary, although I'm sure it makes it more wonderful, It's still so worth it without!

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mosaicmom35

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Aug. 25, 2008

I have just replaced my mom's baked ziti recipe with this one, it is by far much better than the one I have made for years. I really liked the idea of using the sour cream and cottage cheese for a change from the usual ricotta. This is defintely a keeper.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

This recipe is so wonderful. I make it any time I am having a large group of people over and they always ask for the recipe. I normally stick pretty close to the original recipe. I use tomato sauce that has olive oil and garlic in it and I think that is when it always comes out tassting the best.

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adarah

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Reviewed: Aug. 9, 2008

This I loved! I used all beef instead of beef and pork, but other than that I followed the recipe exactly. It was yummy and easy to make. It's a keeper for sure!

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Mary McCarthy

Cooking Level: Intermediate

Home Town: Braintree, Massachusetts, USA

Living In: Lakeville, Massachusetts, USA

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Reviewed: Jul. 29, 2008

Loved this dish, made a few additions/changes. I added mushrooms & zucchini in with the onion and cooked it all thoroughly. And instead of just rosemary, I used an italian seasoning blend that had basil, oregano, etc. It doesn't say to do so, but I mixed all the cheese ingredients together (except for the sliced provolone) and made that my single "middle layer". So the bottom layer was half the noodles/meat mixture, then the middle cheese layer, then the other half of the noodles/meat on top. Topped off the dish with the sliced provolone. Yum! Oh, and unless you've got a full family to feed, you'll have leftovers for awhile...this dish will feed a small army!

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cooleyre

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