Four Cheese Baked Ziti Recipe -
Four Cheese Baked Ziti Recipe

Four Cheese Baked Ziti

Recipe by  

"This is a creamy, baked pasta dish with four cheeses - provolone, mozzarella, Swiss, and Parmesan. It is rich, and very filling. Serve with a green salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart ovenproof casserole dish; set aside.
  2. Cook pasta in a large pot of boiling salted water until al dente. Drain.
  3. Meanwhile, bring half-and-half, basil, and crushed red pepper to a simmer in a heavy, large saucepan over medium high heat. Add cheeses 1 handful at a time, stirring constantly until cheeses are melted and smooth. Remove from heat, and stir in egg yolks. Season with salt and black pepper to taste. Mix in pasta. Spoon into prepared dish.
  4. Bake until heated through, approximately 10 minutes. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Mar 26, 2003

The recipe tasted very good, but it is also a very heavy meal. I suggest using regular, maybe even skim milk, and starch to lighten the fat content. You may also want to use light or fat free cheeses for this one. I used regular cheese and half and half milk and I think that's what made the meal so heavy. It tastes good though.

Most Helpful Critical Review
Jul 14, 2008

Me and my husband didn't like this. It was missing something...It just tasted like plain old macaroni made with expensive cheeses. Didn't have much flavor...smelled GREAT in the oven though, LOL.

Oct 16, 2006

Very delicious....extremely easy to make if you buy the prepackaged shredded italian cheese mixture :) I used 2% milk instead, but even could go lighter next time...maybe even try a macaroni noodle instead too. Everyone loved it!!!

Feb 19, 2005

This ziti is not your typical ziti, but it is amazing. I too recommend getting the italian shredded cheese package, much easier. The crushed red pepper really makes this recipe pop. Love it! Took it to a family reunion and got many compliments.

Jan 21, 2004

Excellent!! I couldn't find shredded provolone, so I used a 4 cheese mixture that had provolone in it, but that was the only change. It was yummy the next day as well. A definate keeper!!!

Apr 13, 2006

I have made this twice now and it is WONDERFUL! The first time, the red pepper flakes gave me major indegestion for three days, so I left it out the second time. But I actually think I liked it better with the red pepper flakes, because it gives it a slight sweetness. I'll have to work out a compromise somewhere! Either way, it is delicious and so easy!!

Feb 04, 2011

I've read through the reviews, and some people say it doesn't have much flavor, except for the quality of the cheeses you buy (and good cheese is expensive). Reading the recipe as it's written, I can see why people have said this - there is no "underscore" for the sauce. An easy way to fix this is to realize that you're basically making a white sauce, and adding cheese to it. Well, the recipe calls for 2 cups of half-and-half. That means, you can add 2 bouillon cubes of your choice to the sauce (look at step 2) while the sauce is simmering - make sure you crumble the bouillon cubes well, so that the spices are incorporated into the sauce. I would suggest a good chicken bouillon, like Maggi or Knorr - and for the vegetarians that DO eat cheese and eggs, you can add 2 vegetable bouillon stock cubes instead of the chicken. Hope this helps! P.S. I would also suggest adding whole milk only, instead of half-and-half. The sauce would be almost as creamy, but your guests wouldn't be bogged down with all those calories from the cheese!

Aug 21, 2006

Rich, but great taste! My little son loved it! I too, just used milk instead of cream. Thanks!


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  • Calories
  • 781 kcal
  • 39%
  • Carbohydrates
  • 51.1 g
  • 16%
  • Cholesterol
  • 237 mg
  • 79%
  • Fat
  • 45.9 g
  • 71%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 40.6 g
  • 81%
  • Sodium
  • 741 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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