Reviewed: May 8, 2009

I do not know why more people have not tried this...it's excellent. This is probably in my top 5 favorite recipes that I have made. I didn't have shredded swiss so I substitued shredded Monterry Jack and it was still great. I think I would add some Romano cheese next time. My daughter thought it was too spicy but I don't know why, it was just nice. Great served with garlic bread and a green salad.

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Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

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Reviewed: Oct. 14, 2008

my husband really liked this, I thought it could have used more ricotta cheese.

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Jun. 1, 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.

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Samantha

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

I made this among many other dishes for my family at christmas they loved it!!!Defintly a great dish.

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Miss kitty

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Reviewed: Oct. 7, 2007

this is missing something... but of course, i'm not sure what.

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megan

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 30, 2007

I used mostaccioli because that's what I had, but otherwise made as is. Shredding cheese is a hassle (already had the Swiss and couldn't find shredded provolone), so I ended up cutting it into strips and it still melted OK. Also used low-fat where I could (2 cheeses & the half-and-half). Even so, on the fattening side, which is the one thing that would keep me from making it too often. It wasn't as fabulous as I had hopes for, cause all that cheese sounded SO good, but it was still good.

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Erimess

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2007

My husband and I did not like the texture (it was grainy) and I will not be making this again. I used Italian cheese and maybe that changed it? Maybe it was just me & something I did, but we did not care for this dish.

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Apr. 28, 2007

I've made this several times, usually as a side dish and it's always a hit (with me anyway). However, the sauce gets very difficult to clean off after it cools - beware for your whisk! http://single-girl-gourmet.blogspot.com

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LACEY8685

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Reviewed: 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!!!

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hillbe20

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Reviewed: 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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KRISTIN

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Reviewed: 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!!

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PRATE002

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Panama City, Florida, USA

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Reviewed: Feb. 25, 2006

got try it once

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DCbackyardBBQer

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2005

This was pretty good but it reminded me more of macaroni and cheese only blander. I did as other reviewers suggested and used milk not half and half. This was nice but the cheese was too expensive for the lack of flavor which is why I give it a 3.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: 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.

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NOTYPICALGRL

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Reviewed: Jan. 17, 2005

Just wanted to say this recipe was great. For having an italian in the house and being an irish meat and potatoes cook it was easy to follow. Thanks!

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KACEY25

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Reviewed: Feb. 10, 2002

This has become a real family favorite. It freezes well, is great leftover and can be made for a crowd!

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Criscoh

Cooking Level: Expert

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Reviewed: Dec. 31, 2001

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!!!

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Dee

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Reviewed: Oct. 11, 2001

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.

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Luis O.

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Reviewed: Jul. 24, 2000

We love pasta and cheese so this recipe really hit the spot! It was very rich and filling just like it says. My daughter is the one who made it actually and she thought it was very simple. We enjoyed it!

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JOSIESMOM

Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

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Reviewed: Jul. 3, 2000

This recipe was really flavorful! My husband ended up making this dish though and for some reason the cheese sauce seemed grainy to me( I am wondering if he had the heat too high). I will try this one on my own and then if it is still that way, I may change one of the cheeses.

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Lynn

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Four Cheese Baked Ziti

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