Reviewed: May 24, 2012

Recipe was awesome!!!! I used a little less sour cream and it still came out great.

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Reviewed: May 17, 2012

This was really good. I used a package of dried sauce mix and made as directed, also I used dried minced onion and garlic and cooked them in with the meat and added a sprinkle of salt and coarse ground pepper. It was almost like lasagna except with ziti pasta. It is worth fixing again. Thumbs up from everyone at the table tonight, thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: May 9, 2012

This was not horrible, just not something I would make again. It did not have enough meat and sauce. Also, the provolone and sour cream was kinda strange.

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msing2

Home Town: Charlotte, North Carolina, USA

Reviewed: May 7, 2012

this was just OK. I added fresh minced garlic, salt, pepper and Italian seasoning to give it something. Still very bland.

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

Reviewed: Apr. 9, 2012

Good one! Very simple to make. Basic flavors, nothing that's going to make you forget everything you ever knew about Italian food, but will definitely make it again. Tasty, hearty, simple. Win.

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edeloach

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 3, 2012

This was absolutely wonderful! Our family thought this was the best baked ziti we have ever had. The combination of the sour cream and provolone was different and delicious. Thanks so much for sharing this recipe!

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Becky DC

Reviewed: Jan. 22, 2012

This was very tasty. However, I did make a few changes. I don't like cheese, so I omitted the provolone, I also omitted the sour cream. I added 2 cloves of garlic to the meat/onion mixture while it was cooking, and I used 2 jars of Prego Marinara sauce instead of the Classico. I topped the whole thing with a healthy heap of fresh basil & oregano. It was very good and my whole family enjoyed it.

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RainbowJewels

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Green, Ohio, USA

Reviewed: Jan. 20, 2012

Simply delicious! This is very easy to throw together and perfect for a hearty weeknight meal. So if your're in the mood for Italian but think you don't have the time - think again. I added 1/2 lb. of sausage to the ground beef and onion along with some fresh minced garlic. And, to the sauce I added a little red wine and some Italian seasoning to give a bit of a flavor boost. The sour cream was a nice change from the usual ricotta cheese and I just eyeballed the other cheeses when layering. I covered it and baked it a little longer than 30 minutes leaving it uncovered for the last 10 minutes. Great with garlic bread and a salad!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Dec. 4, 2011

Loved it! Used Penne vs Ziti, and all Mozzarella since that's what I had on hand. Great recipe - quantity is fantastic as I fed myself, the DH (Darling Husband) and three teenagers two bowls each and still had half the dish left over! After reading the other reviews, I would be interested to try zucchini, pesto, ricotta, other spices, garlic etc., but I would make this again as is in a heartbeat. Thanks for a keeper and a new family favorite!

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cindi13

Reviewed: Nov. 17, 2011

This is a great recipe but I found a few adjustments made all the difference the second time I made it and it was healthier! :) substitute 1 lb whole wheat penne, 48 oz of sauce (52 is too much!), 8 oz Sargento sliced provolone, 1 pkg of shredded Italian Cheese Blend instead of the mozzarella. I also added minced garlic to the meat/onion mixture for extra flavor. This is a great dish paired with an all greens and oil/vin salad!

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