Reviewed: Jan. 27, 2012

My family LOVED this...for 3 days! This is exactly how we like our ziti. I like to make meatballs on the side so this is perfect. I did also reduce the ricotta to 15oz because in previous attempts with other recipes, DH always said it was good if it had a little less ricotta. And reducing to 15oz was perfect. This will be my new go-to ziti! Thanks!

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RAE0878

Reviewed: Jan. 21, 2012

Awesome easy recipe!

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Debbie X.

Reviewed: Jan. 19, 2012

I followed others' suggestions and made a few changes: I used only 15 oz. ricotta, added 2 heaping T. sour cream, I used 1 1/2 lbs. mozz cheese, added 1 lb. seasoned ground beef, and I didn't mix the sauce in with the cheeses and pasta, I layered the ingredients, like a lasagna. DELICIOUS!! After changes: 5 stars!!! Definitely a keeper.

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Teresa

Reviewed: Jan. 14, 2012

This was a crowd pleaser. I did use 32 oz of ricotta, two eggs and added some cooked chopped spinach. Mixed the parm into that mixture. Needed some salt and pepper. I layered the ricotta mixture in between two pasta layers that I had mixed with the sauce and since I had some meatballs frozen with the sauce, I sliced those and put those in there. My guests really loved it and it made enough for a small army!

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

Reviewed: Jan. 12, 2012

quick easy and cheesy..................

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serenazullo

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Reviewed: Jan. 9, 2012

I have made this by adding cooked sausage and/or pepperoni, fresh mushrooms, chopped bell peppers. One of my family favorites and a popular dish I make for friends - easy to freeze too!

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kathie

Cooking Level: Expert

Home Town: Carthage, Missouri, USA

Living In: Edmond, Oklahoma, USA

Reviewed: Jan. 7, 2012

Baked Ziti is supposed to be cheesy. This dish was awesome. I modified by using 15 oz. of ricotta 2 heaping tablespoons of sour cream. I made my own sauce of 2- 28 ounce cans of crushed tomatoes, 1 C. of Chianti, basil, onion, garlic, ground beef, and Italian Sausage. I liked the macaroni and cheese aspect with the "gravy" on top. Will make (and share) again.

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ChefSZQ

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Reviewed: Jan. 5, 2012

This was a good recipe as a base recipe for ziti but I personally needed something more from my baked ziti. I tried it a again with some chunky garden veggie spaghetti sauce and some frozen spinach, thawed and drained, and it definitely bumped it up while sneaking more veggies into the meal.

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Jennifer

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 4, 2012

I love this recipe, but I have altered it after making it once. I found that there's too much ricotta in it for me so I cut it down to about 18-20oz of it. Otherwise I think it's delicious.

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Mikaila

Reviewed: Dec. 27, 2011

Amazing ziti! The only reason I rated it 4 stars is because I put in less ricotta cheese, probably around 20 ounces, and I thought that was plenty. Also, I would have used a little more sauce. Personally, I love onions so I added some into the mix, along with a little garlic. I served this with meatballs on the side, and my family loved it. My mom even said it topped her lasagna! Definitely making it again.

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