Recipe by Kraft Natural Shredded Cheese
"Ziti pasta bakes with layers of creamy tomato sauce and mozzarella cheese in an easy and comforting dish that's ready in less than an hour."
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ziti pasta, uncooked
1 (26 ounce) jar
1 (14.5 ounce) can
diced tomatoes, undrained
PHILADELPHIA Cream Cheese, cubed
BREAKSTONE'S or KNUDSEN Sour Cream
1 (8 ounce) package
KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
KRAFT Grated Parmesan Cheese
My whole family loved this, even my three picky kids! My husband said it tasted like a restaurant quality meal. The only thing I did differently was mixed the sour cream in with all the other ingredients rather than layer it. I also added about a dozen quartered meatballs. This is definitely a keeper!
Quick and very simple recipe for a night when you are short of time. I followed the recipe exactly other than also adding a little pepperjack cheese.
I used only a 46 oz jar of Prego mushroom spaghetti sauce and an entire block of cream cheese. This was easy, creamy, saucy, and delicious. I also made meat balls to go with it. I will add this to my regular recipe list, but will probably try fat free cream cheese and sour cream next time since it's so high in fat.
My husband & i like to try new things, instead of eating the same thing week after week. I added some garlic roasted tomatoes, that really enhanced the flavor as well as aroma.LOVED, LOVED, LOVED IT!!!!!!!!!!!
LOVE! Use less sour cream tho otherwise it over powers it!
This was by far the best, creamiest, and cheesiest baked ziti recipe i have ever made! I absolutely LOVED it and it was so simple. I did not use as much sour cream in the middle layer, though. I did, however, use the entire 8 oz. package of cream cheese and added a bit of water to the sauce to clean it out. To also added small cut up pieces of soppresata to it. Might add ground beef or sausage next time. AWESOME!
Loved it! Followed the directions, only difference was that I chopped my own tomatoes. Definitely making again.
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