Reviewed: Jan. 31, 2009

I think this is better the next day. Nothing wrong with it, just could have a bit more flavor. I'll keep this recipe, but will look for a better one too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Doc's Wife 07

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

This is a delicious recipe! I made it to bring to a friend's house and it travelled really well right out of the oven. The modifications I made: I used 2 full jars of pasta sauce because I used Classico which is very chunky. I think if you use a thinner, pourable sauce you can use less. But, my friend really liked the chunky tomatoes so I would do the same thing again. I used a little less onion than was called for and I pureed the onion and garlic in a food processor with a little bit of the ricotta before adding the rest of the ricotta, egg, etc. I find pureeing onions to be a good solution to making sure you don't get the raw onion pieces and it seems to hide them from the kiddies : ) Finally, I used sliced sausage links instead of ground and instead of combining them with the pasta I laid the slices evenly across the pasta layers. This was good but I would try the ground if I could find it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alexis

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Santa Monica, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2009

This was a really good recipe, but I thought it needed a couple small modifications. I followed some earlier reviewers' advice and sautéed the onions and garlic in the same pan when I cooked the sausage, and added a bit of extra herbs (extra oregano and basil, some parsley, and a dash of cayenne pepper) to the ricotta mixture. I thought it looked a little dry, too, so I added almost two full jars of sauce. My roommate and I both loved it like this - delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melbalou

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2009

I made this recipe to feed a hungry group during a ski weekend and it was amazing! Both the picky adults and the pickier children loved it. I increased the amount of sausage slightly and used italian style turkey sausage. I prepared the recipe up through step 5 and then put the tray in the fridge all day. When we got home that night, I increased the oven temp to 375 and cooked it covered for 45 minutes and uncovered for 15. It was perfect!

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

JFBBMomski

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2009

Totally delicious, but my kids wouldn't eat it because they could tell there were onions in it. I think the onions and garlic should have been cooked in with the sausage instead of mixed in the cheese mixture.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AMYPERRY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2008

Great base recipe. I always spice up a bit as my boyfriend and I like more veggies and spices. Browned half 93% lean ground beef and half spicy sausage added onion and 1 red bell pepper, fresh crushed garlic, some oregano, white pepper, basil and red pepper while cooking. drained and put back on stove for 5 min and added diced mushrooms. Followed the rest of the recipe with 2 layers of sauce, noodle mix and cheese. My boyfriend loves pepperoni so added a layer on top layer of sauce under the cheese. Made 2 pans and froze one. My boyfriend licked his plate!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

corinne

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Canton, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2008

This recipe and it's contents is wonderful. A bit more Italian Sausage is needed for our taste. Great recipe!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

LENOIRLADY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2008

Next time I would only use half an onion... it was way to oniony for me! My fiance loved it though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lward12

Home Town: St. Cloud, Minnesota, USA

Living In: Littleton, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2008

This was pretty darn good. I made it for my hubby's class while they were testing and they loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LVNFREE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

I prepared this dish for a potluck and it was the HIT!!! I followed instructions except I added mushrooms and omitted onions. When I make it again I will add more sauce as I used parmesan and found it a bit dry for my taste, yet everyone else loved the less sauce and more cheese. Will definitely make this dish again. Thanks!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Msfitbiz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2008

Very good - never made ziti with sausage before. It added that extra something and made the ziti so much better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jessica M

Cooking Level: Intermediate

Home Town: Colonia, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2008

This recipe was delicious! My husband had a few friends over when I made this and I barely had any leftovers! I will definitely make this again - recipe needs no changes.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

KMF0519

Home Town: Dayville, Connecticut, USA

Living In: Moorpark, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2008

Very Good. I added a 1/2 lb of ground beef and mushrooms to the mixture. I also mixed mozzarella cheese in the layers and topped it off with parmesan cheese. This was very good and enjoyed by my family. Thanks for the great recipe.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

kac2research

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

Made this tonight. It was absolutely fantastic.The only thing I changed was the cheese. I grated pecorinno parm.and mozzerella cheeses, and used a little more sauce. Am looking forward to the left-overs.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Valerie

Cooking Level: Expert

Home Town: North Attleboro, Massachusetts, USA

Living In: Boca Raton, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2008

Everytime I've eaten baked ziti it's always been dry and flavourless, but this recipie is EXCELLENT! I love it!! I followed the recipe the same other than cooking the onions and garlic with the sausage since I don't like raw onions. The noodles stayed nice and soft and were sooo creamy and delicious!

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

Pandafeathers

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

I followed this recipe pretty much to a "T". The only change I made was to cook the onion with the Italian sausage cause hubby doesn't like un-cooked onions. Hubby has actually eaten left-overs which is almost unheard of in this house.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

raftermaid

Cooking Level: Beginning

Home Town: Batesville, Mississippi, USA

Living In: Jacksonville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2008

I made the full recipe as is, but used low-fat cheese and whole wheat pasta. I do not believe this had any negative impact on taste. I opted to split it into (2) 8x8 pans as it really makes a large portion. One of which I baked & served that evening, and the other I assembled & then threw in my freezer for another night. In each pan, I had room for a layer of sauce, a layer of the pasta mixture, another layer of sauce, and topped it with cheese. But as a side note, I did not add cheese to the one I froze. When I was ready to finally bake the frozen pan, I let it thaw overnight in my fridge. I threw it in my preheated oven (375 F) and cooked for approx 45 min (wrapped in tin foil). I added the cheeses, and let it cook for another 15 minutes. Good taste, easy to make (and freeze for later!), and the sausage adds substance. Will make again.

Was this review helpful? [ YES ]
57 users found this review helpful