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My review
Baked Ziti II
98
BUCHKO
"Three cheeses layered with pasta and marinara sauce. This recipe is so easy and so good!"
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Ingredients
1 h servings 703Original recipe yields 7 servings (6 to 8 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
- In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
- Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 7851126 Ratings
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Most helpful positive review
6/27/2005
This recipe is nearly identical to my italian mother and grandmother's recipe. We use a full 32 oz container of ricotta, mixed with two eggs and italian seasonings, and only 12 oz of mozzarella...
Most helpful critical review
8/23/2010
I'd have to give this a five for taste, but a three for texture. The layered method has more texture where this is all stirred together in a big mish-mash. Next time I will keep the ricotta/egg...
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6/27/2005
This recipe is nearly identical to my italian mother and grandmother's recipe. We use a full 32 oz container of ricotta, mixed with two eggs and italian seasonings, and only 12 oz of mozzarella...
4/18/2005
Good, comfort food. Agree w/other reviewers to reduce ricotta cheese to 15 oz. Also modified slighly so casserole's layers are a bit more distinct, vs all mixed together, per the following: Don...
2/11/2003
This is an excellent recipe. I am hooked to the baked ziti at a local Italian restaraunt, but this is even better. If you love baked ziti, this is the best. Some people have suggested using s...
5/4/2007
This was very easy and good. The entire family enjoyed it. I added 1 pound of browned ground beef and followed others suggestions of layering: sauce, pasta, ricotta/egg/mozzerella mixture and re...
10/7/2006
VERY TASTY. I WOULD DO LESS RICOTTA, ADD BROWNED HAMBURGER WITH GARLIC. I WOULD NOT MIX THE SPAGHETTI SAUCE WITH THE RICOTTA MIXTURE. I DOUBLED THE MOZZERELLA. I WOULD DO A LAYERING OF THE R...
12/29/2004
I LOVE this recipe! It makes wonderful leftovers too. I make this on Sunday nights and have leftovers for lunch all week! I've made this dish for years with a few adjustments, because it does...
5/29/2007
This was amazing! I added 1/2 lb. ground italian sausage which I cooked with some garlic. I used the 15 oz. size ricotta and mixed it into the cooked pasta along with about half the cheese and...
8/26/2010
This is good made just as the recipe lays out. I can see the versitility of this to adapt to make it a meat recipe, but you could just add some vegetables, too. To those that talk about layeri...
8/23/2010
I'd have to give this a five for taste, but a three for texture. The layered method has more texture where this is all stirred together in a big mish-mash. Next time I will keep the ricotta/egg...