Reviewed: Nov. 11, 2009

After I was done with this all I had was pasta virtually no sauce with a little bit of meat, so I cooked up about another 3/4 pound of hamburger, and another can of sauce and just poured it in there. Then put in much more mozzarella, stirred it together put more parmesan on top on re baked. Turned out great. I would recommend either half the pasta or double everything else. Except for mushrooms I only used one jar. I also used sweet Italian sausage great taste.

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Tommy2Tone

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Reviewed: Oct. 17, 2009

Too much salt, too much pasta, not enough tomato sauce...Will make next time, will cut down the salt and pasta...and add a bit more sauce. Recipe is good...just needs to be changed a bit.

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SSgtsdaisy

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Reviewed: Oct. 14, 2009

Made this for a family gathering and it went over great. The taste and texture of this dish is wonderful. This is definitely a keeper and has earned a permanent home in my cookbook. Thanks for sharing.

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Pat's

Cooking Level: Expert

Home Town: Woonsocket, Rhode Island, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Sep. 30, 2009

We really loved this recipe. My husband has asked for it now at least once a week and it has been three weeks since we made it- the first time. We did make double the sauce as someone else suggested and used the same pan for the sausage as the sauce rather that dirty up another. Thanks so much. My husband actually is starting to think I can cook!

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azsunshinegirl

Home Town: Milwaukee, Wisconsin, USA

Living In: Surprise, Arizona, USA

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Reviewed: Apr. 10, 2009

We really liked this recipe, it had good flavor. The only thing my husband complained about was that he would have liked more sausage in it, I'll have to add more next time.

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TRISH441

Cooking Level: Expert

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Reviewed: Mar. 25, 2009

This was good, but nothing great. You definitely need to add more sauce. It makes a TON, so if you have a small family, you may want to scale it down a bit.

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Mommyof2

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

Wonderful flavors blended to perfection. Mush better than my old Ziti recipe. Thanks.

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lenoirlady

Cooking Level: Expert

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Reviewed: Feb. 4, 2009

Didn't think there was enough sauce. I did the layers thing, but ended up mixing everything together to try and ensure all pasta had sauce, but ended up with hard, crunchy pasta, anyway. May try again with extra sauce next time.

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sarnjosmom

Home Town: Puyallup, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Feb. 3, 2009

OMG this was so yummy, and it was really easy to make!!

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Lovinmylogan

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Reviewed: Jan. 24, 2009

omitted celery. celery does not belong in ziti in my opinion. used 3/4 tsp. garlic salt & 3/4 tsp. regular salt. too much for me. next time i will only use 1/2 tsp. of each and go from there!

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mandyj

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

Nice and easy!

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calebbear

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

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Reviewed: Jan. 8, 2009

I halved the recipe, used fresh mushrooms, and used onion powder for garlic powder as recommended by others. I made it the day before cooking, and the mushrooms turned the ziti black and made it look like the ziti was molded. Grossed people out, so don't make this dish too much ahead of time. The bad presentation aspect is not worth a melded flavor.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Dec. 31, 2008

I liked this a lot. After reading the reviews, I omitted the celery and halved the pasta. I didn't have any mushrooms on hand, so that was out, although next time I'll buy some. I like spicy food so used hot Italian sausage and Anaheim peppers. (I know, wouldn't it be nice if we just reviewed the actual recipe??) Anyway, this was a great baked ziti recipe that can be adapted to anybody's taste. It's important to stick to the 30 minute cooking time, though, as opposed to 45. Thanks, George, this is a keeper.

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Dianne

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 19, 2008

I make this recipe regularly. It's easy and very tasty. I use 28 oz. cans of both tomato sauce and tomatoes. I also double the spices but I cut back the salt to 2 teaspoons. I also double the onion. I usually leave out the celery as I don't usually have it on hand. But I have made it both ways and it is great with or without. I always add the sauce to the pan with my sausage. Then I mix in the pasta. I layer half of the mixture with 2 cups mozzarella and then the remainder with another 2 cups of mozzarella and top with the Parmesan. (My family loves cheese!) I only bake it about 35 minutes to keep the top from drying out too much. ***Don't miss out on the sauce by using a jar of pasta sauce. The sauce is very easy to make and tastes great!

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GERI67GT

Cooking Level: Intermediate

Home Town: Bucyrus, Ohio, USA

Living In: Englewood, Ohio, USA

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Reviewed: Dec. 14, 2008

This was so easy and a nice change of pace from regular spaghetti. I used tricolor rotini, because I had no ziti, which was fine. I also used bottled sauce and italian turkey sausage. Simple and yummy!

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Susanne

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Reviewed: Oct. 29, 2008

This was very good and easy to make. Didn't have any celery, so used many mushrooms. The leftovers were also tasty.

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shecancook

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

Very good. I used a jar of spaghetti sauce instead of the tomato sauce since I had it on hand.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Sep. 21, 2008

I used turkey keilbasa (and just chopped it into chunks), swiss cheese, added some basil and red pepper to the sauce and used a 2 qt baking dish. I recommend covering with foil for the first half of the baking time to prevent burning. It was delicious!

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E. Bice

Home Town: Arcanum, Ohio, USA

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Reviewed: Sep. 14, 2008

I made this tonight and it was great! My husband loved it too!! I used hot turkey Italian sausage, penne rigate pasta, and 1 and a half jars of Prego Tomato, Onion, and Garlic Sauce. After I cooked the sausage I mixed in the sauce and let it simmer for a few minutes. Then I mixed half the sauce with half of the cooked pasta and put it in a 9 x 13 baking dish. I put mozzarella cheese on top and then put the other layer of pasta and sauce on top of that. Then I topped it off with the rest of the mozzarella and parmesan cheese. I baked it at 350 for 25 minutes. I think 45 minutes would have been too long since everything was already cooked. It turned out perfect. I will definitely make it again.

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Emily

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Reviewed: Aug. 24, 2008

The dish is really good but it needs more sauce!!! I put in 28oz of tomatoes and 15oz of tomato sauce and it was still a bit dry. I also added in extra seasonings- just what I had on hand! My husband and I do not like mushrooms so I put yellow corn in instead and we both love it. I will make again!

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