Reviewed: May 17, 2012

This is a family favorite. Kids loved this! Couldn't fit second layer of sauce, so saved it for next time in freezer. Used small curd cottage cheese which was easy to spread and resembled ricotta. This will be on the menu every week!

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Reviewer:

feedingfamilyof4

Reviewed: May 13, 2012

This tasted great! The only substitution I made was to use Italian sausage instead of pork sausage for a little more taste/spice. Definitely a keeper!

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Reviewer:

Shell

Reviewed: May 3, 2012

This recipe was delicious. I had ricotta cheese on hand and used it in place of the sour cream and cottage cheese. I will cut down on the rosemary next time I make it, and I will definitely make it again. The family loved it.

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Reviewer:

Diane

Cooking Level: Intermediate

Reviewed: Apr. 30, 2012

Just fixed it for dinner and my husband said it was delicious. I wouldn't change a thing.

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Reviewer:

NIKKIC1998

Cooking Level: Intermediate

Reviewed: Apr. 5, 2012

This is quite good. It's a little awkward trying to layer, but if you aren't a perfectionist, just plopping it on there gets the job done. I didn't find this dry at all, though I do think maybe the soft cheese mixture could stand to be seasoned. Do use both sour cream and cottage cheese as they both add a unique sour tang -- if you're going to switch to ricotta, just make lasagna.

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JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Apr. 4, 2012

Our church was hosting a dinner after the funeral of one of our members. One of the ladies organizing it asked me to bring baked ziti. I'd never made it before and came to my trusty Allrecipes. I chose this one and just had one of the ladies tell me she loved it. Thank you for a great recipe! I did make some minor changes after reading some reviews. I used *all* Italian sausage, tossed the meat in w/ the sauce and then tossed the pasta w/ *that* to make sure the sauce got into the tubes. I also mixed the sour cream and ricotta together and layered, pasta, ricotta/s.cream mix (sprinkled that layer w/ basil and oregano and a little garlic powder) put the provolone down and then finished w/ the rest of the pasta/sauce/meat mix and topped w/ mozzarella and parm. cheese.

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Reviewer:

Mandie

Cooking Level: Expert

Home Town: Lafayette, Indiana, USA

Living In: Horseheads, New York, USA

Reviewed: Mar. 16, 2012

GREAT! Converted this recipe to 8 servings- The 2 of us finished it in 2 days!

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Reviewer:

JAM

Reviewed: Mar. 13, 2012

Made this again tonight and I love the versatility of this recipe. You can switch up the cheese and meat and still have a great dish. I use ricotta instead of cottage. And I added shredded cheddar because I didn't have provolone. Mixed it all up together and walla!

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Reviewer:

Luvs2cook

Cooking Level: Intermediate

Living In: Jefferson, Oregon, USA

Reviewed: Mar. 12, 2012

Everyone Loves this recipe

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Reviewer:

tenille

Reviewed: Mar. 10, 2012

Whole family loved it! Simplified by mixing together the pasta with meat sauce separate and the last 4 ingredients together separate. In pan, layered 1/2 pasta mixture then all of cheese mixture then rest of pasta. Baked then toward the end added Provolone slices on top and baked a little longer.

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